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can anyone tell me what are the duck cooked terms such as for meat it is bleu saignant a point etc. what is it for duck? bleu saignant rose a point bien cuit or.... how do i ask can i try both of the wines? thanks much. happy cooking

i was trying to make a gratin and american recipes ask for heavy cream but i don't know what is heavy cream in france. tried google but it made me even more confused:rolleyes: what is creme legere semi epaisse? is this heavy cream? what is creme entier? thanks for your help.

i got this from a friend as she knows i enjoy cooking. But i have no idea what it is for!! any info greatly appreciated.:yum: the lid and sides are silconey. the feet are silcone. the ridge part is not steel, feels like hard plastic. but don't know for sure.