Poultry

Tarragon stuffed quail with apple créme, glazed onions and chicken jus

Serves 10 Quail 5 Quail Cut the quail according to your chefs instructions. Save the wings for the sauce and the thighs for later. Stuffing 200 g Minced chicken 50 g Double cream Arla® 1 Egg 5 g Tarragon 20 g Parsley 20 g Spinach 1 Brown onion 1 Garlic clove 25 g Butter 10 […]

Läs mer

Locally grown salad, tarragon- & chicken mayonnaise, vinegar crisps, pickled onion, cucumber and shredded paté

Locally grown salad, tarragon- and chicken mayonnaise, vinegar crisps, pickled onion and cucumber and shredded paté 10 p Chicken liver mousse 2           Banana shallots 1           Garlic 25 g     Butter 4 cl      Cognac 4 cl      Port 4 cl      Madeira 2 cl      White wine 200 g  Chicken liver 1  n       Egg 50 ml […]

Läs mer

Grilled quail stuffed with mushrooms, baked shallots, madeira reduction and truffles

Serves 10 Stuffed quail 5 Quails 2 Banana shallots 2 Garlic cloves 200 g Mixed mushrooms 20 g Butter Arla® 250 g Minced chicken 80 g Double cream Arla® 1 Eggs 15 g Salt Tear the mushrooms, finely chop the garlic and shallots. Fry mushrooms and onions golden on a high temperature, finish with butter. […]

Läs mer

Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose

Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish. Spiced duck 1                    Duck (Easiest to get from the market hall, ask to have it butchered) 50 g                Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds) Score the skin of the duck breasts, season […]

Läs mer

Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Serves 8-10 as a main course Cornfed duck 1                    Breast of cornfed duck Spice rub –                     Fennel seed 1/1 –                     Rosé pepper 1/2 –                     Sichuan pepper 1/4 –                     Sancho pepper 1/6 –                     Star anise 1/8 –                     Black pepper 1/4 Score the fat with a knife. Fry the duck on the fat until crispy. Rub in […]

Läs mer