cartoon of a chef and vet with an injured duck - both are saying they want to cure it

dacquoise – a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. Topped with fresh berries (optional).

daikon – (Japanese) large white radish, typically used in Asian cooking. Also known as “mooli” in South Asia.

dal – split, dried pulses cooked to a porridge texture. Used in Indian cooking.

damson – small stone fruit with vibrant dark blue skin and a strong, sour flavour. Member of the plum family but usually too tart to eat raw.

dariole – small cylindrical mould in which sweet or savoury items are baked

dark meat – refers to the cooked meat from the legs of poultry, in particular chicken and turkey.

dashi – (Japanese) stock made from bonito flakes and konbu seaweed

date – stone fruit from date palms grown in the Middle East and North Africa. Available fresh or dried. They’re sweet and quite chewy.

daube, en daube – originally applied to meats cooked in a Provencal stewing pot (daubière) now applied to meat stews

dauphinoise – (French) sliced potatoes, or sometimes other vegetables, baked in cream, seasoned with nutmeg and garlic

decant – slowly pour from one container to another. Often associated with wine, where the contents are poured out of the bottle and decanted into a carafe or decanter, leaving the lees or sediment behind.

deglaze – dissolve caramelised sediment of meat juices in a roasting pan by adding wine or stock

dégorger – (French) to soak fish or sometimes vegetables to remove impurities

délice – (French) used to describe delicate pieces of sweet and savoury foods

demi-tasse – (French) half-cup, usually a half-cup of espresso coffee

dépouiller – to remove skin or scum formed on top of liquid

détrempe – the dough base (or packet) for layered pastry. It consists of flour, fat and water.

dim sum – (Cantonese) bite-sized Chinese snacks. Can be steamed (eg dumplings), fried or baked

donburi – (Japanese) “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.  The bowl it’s served in is also called a donburi.

dredge – coat food lightly and evenly with a powder such as flour or icing sugar

dropping consistency – the consistency of liquid when it drops hesitantly off a spoon – it neither runs off quickly nor sticks solidly

du Barry – (or Dubarry) garnished with or containing cauliflower

Dublin Lawyer – an Irish dish of lobster with whiskey and cream

duck – water fowl, similar to goose and swan. Rich-tasting and often used in Oriental cooking.

dum pukht – (Farsi) method of slow cooking which originated in Persia and spread to India and other Asian cultures

durum wheat – type of hard wheat which is particularly good for making pasta

duxelles – finely chopped mushrooms sautéed with onions, shallots, garlic, and parsley. Used to make stuffings or sauces

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