Barbara arrived recently from rainy England for one week for a 3 day cookery school. She is a busy school teacher who wanted to improve her cookery skills as well as having the opportunity to unwind.
Following is a 3 day menu which she prepared and cooked.
It was based on what to do with salmon, what to do with duck and what to do with quail.
Confit de Canard
Warm quail breast salad with balsamic dressing
Dessert: Grape Jam Cranacan