For 4 people
2 capercaillie breasts 40g rowanberry puré 25g sugar 75g melted duck liver fat 1 lemon 8 small orange carrots + 1kg for juice 30g atshinacress 30g fenneldill Butter Raw Liqourice Salt
Make a blond caramel of the sugar, add lemon zest, a little bit of lemon juice and the rowanberries. Cook together for a few minutes. Mix it in a blender and slowly add the duck liver fat. Taste with salt Boil the carrots in its juice, with a little bit of butter and salt. Torch the breast with a fire torch. Season with salt. Cut three slices per portion. Serve it with the cooked carrots, the rowenberryemulsion, liqourice and the herb salad.
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