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"Posting for ZWT3. This is from George Foreman’s grilling cookbook. “This is how we imagine an African safari chef might prepare duck breasts over his campfire…”"

Ingredients: coarse salt, fresh lime juice...

"This is a very interesting fusion of International cuisines from the Mediterranean to China. Just imagine eating Peking Duck drizzled with a Sabra Orange & Honey Sauce (Israeli). Served over a bed of Chinese Yangzhou Vegetable Fried Rice. Is your "Mouth Watering" from the thought of tasting the sweet orange flavors! Try making this delicious..."

Ingredients: light olive oil, pepper, eggs...

"This is a recipe I adopted. I have cleaned up the ingredients listing."

Ingredients: cilantro, coconut milk...

"Preserved stem ginger is one of my favourite ingredients and is very tasty combined with the sesame flavour. The duck can be replaced with an equivalent amount of chicken, beef or even pigeon breast."

Ingredients: duck breasts, lime juice...

"This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled..."

Ingredients: cilantro, cloves, ground cumin...

"The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes."

Ingredients: cornstarch, dried thyme...