Creating Wines of Distinction

Art Pinot Noir

Duck Liver Mousse, Pulled Duck Leg, Pickled Beetroot, Raspberry, Thyme Jus and Sorrel

Enjoy with the Art of Creation Pinot Noir Yields 15 portions Duck Liver Mousse: 400 g liver 100 ml Pinot Noir 1 red onion, brunoised 2 cloves garlic, thinly sliced 10 ml oil 4 sprigs thyme 200 g clarified butter Rinse the duck livers under cold running water and set aside. Pour the oil in a pan and heat. Fry the onion, garlic and sprigs of thyme till glossy. Add…

Springbok Loin with Braised Leek, King Oyster Mushroom and Cherry Jus

To be paired with The Art of Pinot Noir Springbok Loin with Braised Leek, King Oyster Mushroom and Cherry Jus Yields 1 portion Ingredients   Cherry jus 10 g pitted cherries (fresh or tinned) 250 ml beef stock 50 ml red wine 1/2 carrot 1/2 stick celery 1/4 onion 1 sprig of thyme King oyster mushroom 1 whole king oyster mushroom salt oil Braised leek 1 leek salt oil Springbok…

Confit of Sweetbread – Bergamot, Endive & Truffle Sauce

The perfect pairing for 2013 Art of Creation Pinot Noir (Recipe with kind permission of Head Chef Mark Lundgaard of Kong Hans Kælder ( Copenhagen) Serves Four 600 g sweetbread 300 g duck fat 75 g coarse salt Half bunch thyme Half bunch rosemary 3 shallots 1 garlic Half dl olive oil 50 g winter truffle offcuts (or truffle essence) 1 dl cognac 1 dl port Half L chicken stock Half L veal stock 1…

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