Daube
A classic French dish made with beef, red wine and vegetables, braised for a number of hours.

Dauphine
Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.

Deglaze
To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

Demi-glace
A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.

Duxelles
Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.