You can use duck or chicken livers for this dish ... You can use whatever wild mushrooms you can get your hands on, either a single mushroom or a mixture. Toast the crumpets on both sides ...

Turn the mushrooms dark side (gills up) and spoon over the crust. Bake for about 10-12 minutes or until the crust is golden. Meanwhile, poach the duck eggs and drain on kitchen paper, then place ...

Strain and return to the boil to reduce. Shred the duck meat and season. Slice the mushrooms and sauté in the olive oil. Mix with the duck. Form into 4 even sized balls, wrap in cling film and ...

Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of ...

Gently brush any dirt off mushrooms, trim stem to be able to fill with the nozzle of the piping bag. Pipe the duck liver pate into the stem of the mushroom. Heat butter in a saute pan, toss ...

Dress the mushrooms heavily with the nuoc cham and set aside for five minutes to soften. 3. Set up all your ingredients on a clean bench in a row so you can work systematically (perilla ...

If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck. Place the dried wild mushrooms in a heatproof bowl and pour in 400ml (14fl oz ...

Duck is the meat most commonly served for special occasions in the Dordogne region. Cèpe mushrooms (porcini) are usually considered the best type of mushroom. Heat half of the oil in a saucepan ...