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
Gravlax
Gravlax
Warm quail breast salad with balsamic dressing
Quail breast salad
Dessert: Grape Jam Cranacan
Grape Jam Cranacan
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