For 4 people
2 capercaillie breasts
40g rowanberry puré
75g melted duck liver fat
8 small orange carrots + 1kg for juice
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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