Your vacation is over, you are back home and think back to the delicious menus in the evening at Hotel Fischer? Well, unfortunately we can't lend you our chef Manfred Fischer, so we have a better idea:
our recipe of the month!
Cook his recipes at home and get a bit of "vacation in South Tyrol" in your house. Feel free to send us photos of your creations, we are looking forward to it.

We wish you a lot of fun while cooking and a good appetite.

Duck breast in cranberry and red wine jus with red cabbage and "Spatzler"
Ingredients for 8 persons:
Ingredients duck breast
1 kg duck breast (approx. 3 pieces of 300 g)
Salt, pepper, thyme, marjoram, juniper
seed oil for frying

Preparation
* Trim the duck breast and make a small incision on the skin side (so that the breast does not shrink)
* Season the breast with salt and pepper and sear with herbs in seed oil
* Place on a draining rack to cool
* Roast in the oven at 120 degrees for about 15 minutes until pink

Ingredients Spatzler
6 eggs
200 ml water
2 tbsp oil, 550 g wheat flour
nutmeg, salt

Preparation
* Mix all ingredients until smooth
* Shred the dough into hot salted water with a spatula
* Bring to the boil, remove and toss in butter

Cranberry and red wine jus ingredients
2 tbsp cranberries
1/8 l strong red wine
thyme
a little balsamic vinegar
½ l brown veal sauce

Preparation
* Bring the cranberries, red wine, chopped thyme and balsamic vinegar to the boil and reduce by half
* Pour in veal stock and season to taste