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.

Day 1

Confit de Canard

Confit de Canard
Confit de Canard  

 

 

 

 

 

 

 

Gravlax

Gravlax

Gravlax

 

 

 

 

 

 

 

Warm quail breast salad with balsamic dressing

Quail breast salad

Quail breast salad

 

 

 

 

 

 

 

Dessert: Grape Jam Cranacan

Grape Jam Cranacan

Grape Jam Cranacan