Glossary D

Du Barry French term which means served with cauliflower.

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Du du is a Vietnamese word for papaya.

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du vin blanc is a French wine term which means "white wine"

Dua is a Vietnamese word for pineapple. Pineapple plants are widely grown in Vietnam and also in some Southeast Asian countries, like the Philippines. The peak ripening time for this

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Deutsch: Kaisergranat / Español: Cigala / Português: Lagostim / Français: Langoustine / Italiano: Scampo

The Dublin Bay Prawn, scientifically known as Nephrops norvegicus, is a commercially significant crustacean species widely recognized in European cuisine. Despite its name, it is not a true prawn but a member of the lobster family, distinguished by its elongated body and delicate flavor. This species plays a crucial role in both fisheries and gastronomy, particularly in regions bordering the North Atlantic and Mediterranean Sea.

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Dubu kimchi (Tofu with Stir-fried Kimchi). A Korean wel-aged or well-fermented sour Kimchi stir-fried with thinly sliced pork shoulder or belly and served with warm tofu.

Ducana refers to one of Antiguan specialities which is a solid hunk of grated sweet potato mixed with coconut and spices and steamed in a banana leaf. Ducana is a sweet potato dumpling that is usually served with saltfish and "Chop Up", which is made with mashed aubergine, okra and seasoning..

Deutsch: Ente /

Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species) but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.

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duftende Kräuter is a German term which means sweet herbs

Dugléré is the French word referring to the method of cooking white fish in white wine and water, adding cream and a Velouté sauce. Moreover, Dugléré French dish consisting of white fish fillets, poached in white wine with seasonings; the sauce finished with cream and a tomato Concassé.

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