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..

Duruka refers to Fiji's unusual asparagus-like vegetable which is in season during April and May.

Druid Chocolates refer to delicious chocolates from Ireland, particularly made in County Kildare with fresh cream and filled with champagne and strawberries in cream or with hazelnut brandy.

Degraissage is a cooking term - the removal of fat from a broth or a sauce . If the liquid to be cleared of fat is put into the refrigerator and left until the fat sets, it is much easier to remove it by lifting it up with a palette knife. The fat removed from stock , the pot-au-feu , etc is called Degraissis which can be clarified and used for frying. Degraissage is the French word for "degreasing". My mother used to "Degraissage" by putting the broth she prepared into the refrigerator and allow it to set, it is much easier for her to do this than to remove the fat little by little while the broth is still cooking. She usually did this procedure when she cook Nilagang Baka (boiled beef).

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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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Duroc refers to a breed of a pig with good flavor and fat-to-lean ratio. Moreover, Duroc or A la Duroc is a culinary or cooking term that refers to a garnish of new potatoes browned in butter.

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