Glossary D

Demoiselle de Canard is a French dish of marinated raw duck tenderloin; also called mignon de canard.

Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy which are cooked in a court-bouillon and served in cooking juices. The term also refers to Dublin Bay prawns or Norway lobsters Likewise, Demoiselles de Cherbourg is the restaurant name for Breton lobsters that weigh 300 to 400 grams or 10 to 13 ounces. Demoiselle de Cherbourg is also known as Demoiselle , Langoustine or Demoiselle de Caen.

Dentelle is the French word that literally means "lace", it is a culinary term that describes a portion of meat or fish so thinly sliced that it has already an appearance of a "lace". As in Crepe Dentelle, a very thin pancake that resembles a lace.

Dijonnaise refer to dishes that contain mustard or are served with a sauce that contains mustard. It also means "Dijon style", food cooked with with mustard.

Daikon Oroshi refers to grated Daikon. It is one of the ingredients for making Sushi. To make Daikon Oroshi, grate Daikon's upper part diametrically opposite of fibers for a better taste. Grating Daikon must be done just before serving to avoid excess water. Daikon is large Japanese radish.

Denver Omelet whichis also known as Western Omelette is an egg dish; an omelette containing onions and green or red peppers.