This document provides recipes for several dishes including:
1) A duck liver parfait recipe that involves soaking duck livers in milk, blending the livers with butter and alcohol reductions, baking the mixture in a terrine mold, and slicing it to serve with smoked duck breast.
2) A smoked mackerel recipe involving curing fillets in salt and sugar, smoking them over oak chips, and serving with pickled and roasted vegetables, mustard cream, and malted rye bread.
3) Several additional appetizer and dessert recipes.