14212248 - Glass goblet of tasty beetroot cream garnished with quail eggs and parsley placed near napkin with spoon and fresh ingredients against blue background14183278 - Quail wings with apple compote and morcilla spice14148966 - Japanese jumbo quail eggs flattened from top to bottom14148931 - Duck hoisin tartlets on a plate14083237 - Spinach salad with guinea fowl and stracciatella00371740 - Woodcock with pumpkin60006586 - Quail pastilla with almond bean salad14235057 - Stuffed guinea fowl with garlic and herbs13971802 - Dishes from the Middle East: roast pork, monkfish, curry, pigeon, mussels60006844 - Pheasant Supreme and little stuffed cabbages14212297 - From above glass goblet of tasty beetroot cream garnished with quail eggs and parsley placed near napkin with spoon and fresh ingredients against blue background14148945 - Quail eggs in a basket on a white marble background14148829 - Duck breast, fennel seeds & black pepper crackers, macadamia mousse, orange glaze & chilli salt14147480 - Raw of golden quail eggs and quail feathers on a blue background. Beautiful modern minimalist Easter composition. Copy space, top view, flat lay14146864 - Eggs from free-range Araucana chickens, including blue and green colours, with Japanese jumbo quail eggs. Creative concept flatlay00969865 - Pheasant breast with bacon, sauerkraut and grapes00952018 - Guinea-fowl leg00927042 - Roast pigeon, halved, on knife00443229 - Pheasant ragout with broccoli and puff pastry heart60200582 - Stuffed rolled guinea-fowl with two beets14173979 - Perdreaux à la vigneronne with pommes duchesse and grapes (France)14145940 - Raw of golden quail eggs and quail feathers on a blue background. Beautiful modern minimalist Easter composition. Copy space, top view, flat lay00182082 - Wild duck with sprouts in soy sauce60168032 - Pheasant broth with quenelles14212697 - Prepared delicious appetizing roast duck hanging in cuisine in restaurant14212257 - From above composition of sliced Beijing duck on white ceramic plate with traditional bamboo steamers14192421 - Pigeon chops with elderberry jus, tortelloni and leek vegetables14148944 - Roasted, confit duck leg, parsnip puree, chipolata of spiced pork and fennel seeds, roasted fennel bulb, duck jus, boysenberries14145927 - Duck legs on lentils in a casserole and a serving dish with pea shoots on the side00924705 - Wild duck60106190 - Shrimp salad with capers and quail's eggs in square bowls60023504 - Guinea-fowl sauerkraut in a casserole dish sealed with bread dough14190172 - Roast quail with sauce and vegetables14176356 - Pheasant in red wine with apples, bacon and rosemary14149316 - Duck breast, fennel seeds & black pepper crackers, macadamia mousse, orange glaze & chilli salt14146792 - Roast quail with fig and port wine reduction00960831 - Snipe with feathers on fir branches00371739 - Terrine of capercaillie with nuts14148953 - Roasted quail with fig and port wine reduction14083238 - Spinach salad with guinea fowl and stracciatella00371393 - Still life with pheasants and hunting rifle60223845 - Traditional guiea-fowl Salmis14235037 - Leg of squab with beetroot14147876 - Confit duck leg, creamy puree, caramelised chicory, sour cherry jus, filo waffle dusted with pistachios14147869 - Raw golden quail eggs and quail feathers on a blue background. Beautiful modern minimalist Easter composition. Copy space, top view, flat lay14147218 - Duck balsamic pearls with beetroot puree and beetroot crisps14147072 - Confit duck leg, creamy puree, caramelised chicory, sour cherry jus, filo waffle dusted with pistachios14145953 - Peking duck in a bamboo steamer, served with fresh cucumber, green onions, coriander and toasted Chinese wheat pancakes with hoysin sauce on a black burnt wood base60104783 - Quail's wrapped in vine leaves with grapes on white plates60099605 - Guinea-fowl with cabbage60015971 - Roast duck, dried fruit marmelade, Emile Jung14149067 - Classic French cassoulet with chicken and sausage in antique copper pot with wine glass and bottle14148572 - Roasted, confit duck leg, parsnip puree, chipolata of spiced pork and fennel seeds, roasted fennel bulb, duck jus, boysenberries14146133 - Duck hoisin tartlets on a plate14145388 - Confit duck leg, creamy puree, caramelised chicory, sour cherry jus, filo waffle dusted with pistachios11245647 - Speckled Quail Egg on Cyan00900484 - An Uncooked Chicken00349385 - Pumpkins and squashes (autumn decorations)14085293 - Guinea fowl stuffed with chestnuts, pears and blueberries11436936 - Stuffed quail with apple, celery, cream cheese and onion served with an apple and red wine gravy11410565 - Guinea fowl with green beans11199990 - Guinea fowl stuffed with porcini mushrooms00995733 - Two pheasants00326261 - Vegetable cream soup with partridge breast, grapes & croutons60303612 - Pheasant feathers60235046 - Partridge à la toledana14147831 - Quail eggs on a dark background14146611 - Duck balsamic pearls with beetroot puree and beetroot crisps00371105 - Roast pheasant with bacon, sausages and bread sauce (UK)00326034 - Braised guinea fowl with vegetables in a terracotta pot60243246 - Guinea-fowl supreme,white asparagus,mushroom with Champagne cream,Dauphine potatoes14169942 - Pigeon pâté with truffle14148804 - Peking duck in portion size with fresh cucumber, green onion, coriander and toasted Chinese wheat pancakes with Hoysin sauce on a wooden base14120888 - Plucked, raw pigeon00986735 - A pheasant60194449 - Quail and bacon brochettes60106431 - Quail wrapped in bacon with thyme00265731 - Leg of guinea fowl on diced vegetables14149391 - Duck balsamic pearls with beetroot puree and beetroot crisps00371741 - Wild duck breast00070100 - Partridge14149231 - Araucana chicken free-range eggs, including blue and green colours, with Japanese jumbo quail eggs flatlay14148340 - Close-up of two bowls (green and black) of fresh pasta with meat and tomato ragu with forks, parsley, red wine and grated cheese11199628 - Guinea fowl wrapped in bacon with diced potatoes and a lemon sauce14215122 - Partridge Saxon style with red wine shallots00327062 - Roast quail on lentils and tomatoes14149143 - Roasted, confit duck leg, parsnip puree, chipolata of spiced pork and fennel seeds, roasted fennel bulb, duck jus, boysenberries14146640 - Duck breast, fennel seeds & black pepper cracker, macadamia mousse, orange glaze & chilli salt00393080 - Pheasant breast with morels, Parmesan foam and asparagus14183277 - Still life with pears, potatoes, quail and snapper14148604 - Duck balsamic pearls with beetroot puree and beetroot crisps14148210 - Duck balsamic pearls with beetroot puree and beetroot crisps14116353 - Pigeon breast with turnips and coffee sauce14149573 - Roasted, confit duck leg, parsnip puree, chipolata of spiced pork and fennel seeds, roasted fennel bulb, duck jus, boysenberries14145226 - Quail eggs in a basket on a white marble background14235038 - Breast of squab with beetroot and mole poblano14147208 - Medium-sized serving of two bowls (green and black) of fresh pasta with meat and tomato ragu with forks, parsley, red wine and grated cheese00995734 - A pigeon14145528 - Classic French cassoulet with chicken and sausage in antique copper pot with wine glass and bottlenext page
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