Mixed Drinks with Wine and Sekt

• 150 Gramm Wildkräuter
• 4 EL Olivenöl
• 2 EL Balsamessig
• 8 Stück Wildentenbrüste (a 100g)
• 2 EL Sonnenblumenöl
• 4 EL Honig
• 1 EL Thymian
• 200 Gramm Steinpilze
• 20 gekochte Maronen
• 100 ml Apfelsaft
• 2 El Zucker
• nach Belieben Salz & Pfeffer

Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.

Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.

Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.

• Pinot Blanc (trocken)
• Gutedel (trocken)

• 1 ganzes Huhn
• 0,4 Liter Riesling
• 0,2 Liter Sahne
• 1 kl. Glas Cognac
• 2 Stück Schalotten
• 1 Stück Knoblauchzehe
• 1 Stück Eigelb
• 1/2 Bund Petersilie
• 1 EL Mehl
• 50 Gramm Butter
• 1 EL Olivenöl
• nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

This goes well with tagliatelle.

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

• Riesling (trocken)

• 400g Grüner Spargel
• 200g Küchenfertige Scampis
• 200g Risotto-Reis
• 250ml Trockener Weißwein
• 500ml Gemüsebrühe
• 50g Parmesan
• 1 Zwiebel
• 4EL Olivenöl
• 1Dose Safranfäden
• etwas Salz und Pfeffer

Peel the lower third of the asparagus and cut off the ends. Cut into 2 cm long pieces, cook in boiling salted water for approx. 5 minutes and drain. Cut the onion into thin slices and finely chop the garlic.

<p>Heat 2 tbsp of oil, add the onion slices, garlic and rice
.

sauté until translucent. Deglaze with the white wine. Season with salt, pepper

and saffron to flavour. Add a little stock, bring to the boil and simmer, stirring constantly. Gradually add the remaining stock and simmer until the liquid has been absorbed by the rice. The rice should still have a bite on the inside.

Wash the scampi and grate the Parmesan. Heat 2 tbsp oil in a pan and fry the scampi for approx. 4 minutes. Season with salt and pepper. Stir the asparagus, scampi and parmesan into the risotto and serve.

Wine recommendation:

A white wine with a mellow flavour such as Pinot Gris or Chardonnay. Alternatively, a well-chilled, light Trollinger or Blanc de Noir from Pinot Noir.

• Pinot Gris (extra brut)
• Chardonnay (extra brut)
• Trollinger (brut)
• Spätburgunder / Pinot Noir (brut)

• 1 Bund Schnittlauch
• 1 Liter Fleischbrühe
• 150 Gramm Weizenmehl
• 300 ml Milch
• nach Belieben Speckschwarte zum ausreiben der Pflanne
• Etwas Salz

Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).

<p>Leave the pancakes to cool, halve and cut into thin strips.

Place in clear, very hot meat stock and serve immediately.

• Trollinger (halbtrocken & feinherb)