A) Goose liver B) Duck leg meat C) Chicken breast D) Duck breast meat
A) Steaming B) Grilling C) Pan-searing D) Boiling
A) Bechamel sauce B) Pesto C) Tomato sauce D) Fruit sauces
A) The thigh B) The neck C) The breast D) The wing
A) Removed B) Scored C) Marinated D) Boiled
A) France B) Italy C) Belgium D) Spain
A) Rich and fatty B) Spicy and hot C) Light and sweet D) Bitter and sour
A) Cinnamon B) Nutmeg C) Salt and pepper D) Curry powder |