| CONFIT | French word for a dish of duck or goose, for example, cooked or preserved in its own fat (6) |
| COMPOTE | Fruit cooked or preserved in syrup (7) |
| SIEGFRIED | Wagnerian hero - small individual, for example cooked in oil (9) |
| AVIAN | like a canada Goose, for example |
| SCIENTIFICNAME | 'Branta canadensis' for the Canada Goose, for example: 2 wds. |
| PANTOMIMEDAME | Mother Goose, for example |
| SCAMPI | Italian word for a dish of langoustine, aka Dublin Bay prawns or Norway lobsters, served sauteed in garlic butter or fried in breadcrumbs (6) |
| ENTREE | French word for a dish served between the main courses of a formal dinner, or according to Mrs Beeton, a side dish served with the first course (6) |
| GINGER | Spice derived from the rhizome of a plant related to turmeric, used powdered in cakes and biscuits, fresh in curries and stir-fries or preserved in syrup (6) |
| FLAMBE | French culinary term, from "singe", for a dish of bananas, crepes or steak served dressed in blazing liquor (6) |
| TEAM | Meaning "childbearing", a word originally for a brood or litter, later a set of draught animals working in a harness together; a flight of ducks or geese; or, a squad of athletes (4) |
| MEOWED | Asked for a dish of milk |
| BAHAMA | Kind of duck or sisal |
| UPHELD | Confirmed or preserved, defended (6) |
| SALTED | Seasoned or preserved (6) |
| VERONIQUE | French word for a dish of sole, turbot, scallops or chicken served with a creamy vermouth sauce with Muscat grapes (9) |
| NILLED | Zippoed or Goose Egged |
| HONKER | Nose or Goose (slang) |
| SAUTE | From "jump, leap", word for a dish of food fried quickly in a pan while being flipped/tossed from time to time (5) |
| STIR | Word linking with "fry" for a dish of vegetables and other ingredients cooked quickly in a wok (4) |
