As we pay great attention to detail, we don't only follow nature's law in our rooms, but we also bring it to your table! We serve local products, your taste buds will thank you! 

"Duck Breast Barbarie"

1 Barbarie duck breast
1-2 tea spoons of honey
1/2 lime
A little rosmary

1 head of red cabbage
1/8 litre red wine
1/8 litre orange juice
1-2 table spoons of sugar
1 large apple
150g pre-cooked chestnuts
2-3 table spoons of cranberry jam
A little salt and pepper
Possibly a little water

Cut diamond shapes into the skin side of the duck and season it with salt and pepper. Place it into the still cold pan on the skin side and start frying. This allows the fat to discharge slowly and makes the skin really crispy. Then flip the duck to the meat side and sear briefly. Take the duck breast from the pan and place it on the oven grid with the meat side down. Coat the skin with a honey-lime juice-rosmary marinade and bake in oven at 160°C for 15 to 20 minutes.

For the marinade, liquefy the honey in a pot and stir in lime juice before adding rosmary. Let it boil up for a short while and then put aside to allow it to cool.

Side: chestnut red cabbage

Cut red cabbage into thin strips (Julienne style). Caramelise sugar in a saucepan and extinguich with red wine and orange juice before adding the sliced red cabbage. If necessary, ass a little water before refining the side with a little salt and some grated apple. Cut the pre-cooked chestnuts into small pieces. Stir in some cranberry jam and then season to taste.

Bon appétit!

In the mood for non-stop culinary delights? "A TYROLEAN AT THE GEAT" - why not combine skiing with the art of cooking?

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