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Ingredients (for 4 people) / recipe by Franz Feckl

Ingredients for the dressing:
  • 200 g Boiled potatoes (floury)
  • 6 Tbsp Stock
  • 6 Tbsp Hazelnut oil
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp chopped chives, salt, ground pepper
  • 2 Tbsp whipped cream
  • 1 bunch of chives
  • 12 slices of thin belly pork


For the potato dressing, boil the potatoes and push through the press. Stir vigorously with stock, oil, vinegar, salt, pepper, chives, then fold in cream at the end. Place bacon on baking paper and leave to dry in the stove-pipe at 80°, with the door slightly open, leave to dry for approx. 4-6 hours.

Wash the lamb’s lettuce, drizzle with the dressing and serve with the crispy bacon.

Ingredients (for 4 people) / recipe by Franz Feckl

  • 250 g Foie gras parfait
  • 210 g single cream
  • mix
  • 100 g Essence of poultry
  • 40 g white reduced port
  • mix
  • 2 Eggs
  • 2 Egg yolks
  • mix


Add seasonings (salt, pepper) to cups, and poach in the oven at 110° in the bain-marie, for approx.13-15 minutes.

Ingredients (for 4 people) / recipe by Franz Feckl

For the duck:

  • 1duck, approx. 2 kg
  • 1 bunch of smooth parsley
  • 2 onions
  • Salt
  • Pepper

For the sauce:

  • 400g root vegetables (onions, carrots, celery)
  • 2 tbsp tomato purée
  • 1/2 L Red wine
  • 1 L Poultry stock
  • Salt
  • Pepper
  • poss. some maize starch

For the serviette dumpling:

  • 1 whole piece of toast
  • 8 Eggs
  • 1/4 L Cold milk
  • Salt
  • Nutmeg
  • 4 tbsp chopped parsley


Take out the dug, wash and pat dry. Place neck, wings and innards to one side. Wash parsley, pluck off the leaves, peel onions and chop both coarsely. Season the duck inside and out with salt and pepper, and fill with onions and parsley. Place the duck in a large roaster, pour on a little water and roast until crisp in the oven, with ambient temperature of 1490° C for 1 1/2 hours.

Leave the finished duck to rest for at least 30 minutes, slice, loosen the meat from the bones, and wrap in tinfoil. Set aside bones and filling. Place duck meat in the oven around 20 minutes before serving, with upper heat (180° C), so that the skin becomes crispy. For the sauce, remove the excess duck fat from the roaster, apart from a small amount. Chop wings, neck and innards up small, and roast in the roaster. Cut the root vegetables into walnut sized pieces, and roast with them. Add tomato purée and brown whilst stirring continually. Gradually pour in the red wine and leave to reduce a little. Pour on the poultry stock and leave to simmer gently for 1 hour. Add bones and filling of the loosened duck, and strain everything after 30 minutes. Season with salt and pepper and possibly bind the sauce with a little maize starch.

For the serviette dumplings, cut the crusts off the toast, and cube. Separate eggs. Soften bread cubes with the milk and egg yolks, press in and leave to soak in for 30 minutes. Season with salt and nutmeg and mix in the parsley. Beat egg whites into stiff peaks and fold in. Wrap the mixture in a serviette, fix with kitchen twine, and cook for around 10 to 15 minutes per side, in boiling salt water, depending on the thickness of the roll. Cut the serviette dumpling, drizzle with melted butter (breadcrumbs browned in butter) and serve with the duck. Apple red cabbage is ideal as a side dish.

Ingredients (for 4 people) / recipe by Franz Feckl

Ingredients for the veal cheeks:

  • 100 g Clarified butter
  • 1 kg veal cheeks
  • 34 coarsely diced onions
  • 1 tsp. Brown sugar
  • 1 coarsely diced carrots
  • 100 g coarsely diced celery
  • 1 tsp. Tomato purée
  • 1/2 ltr. Pinot Noir
  • 200 ml Balsamic vinegar
  • 1 Clove of garlic pressed on
  • 1 Sprig of thyme

Ingredients for glazed root vegetables:

  • 400 g Parsnips
  • 200 g Celeriac
  • 200 g Carrots
  • 1/2 Bunch of parsley
  • 2 Tbsp clarified butter
  • 3 Tbsp Maple syrup
  • 100 ml White wine
  • 100 ml Vegetable stock
  • 1 Bay leaf
  • 1 Tbsp dried marjoram
  • Salt, pepper

Ingredients for Spätzle:

  • 600 g Flour
  • 9 Eggs
  • 1 Teaspoon of salt
  • Mineral water

Preparation of veal cheeks:

Heat clarified butter in a roaster. Season veal cheeks with salt and pepper. Roast from all sides in the roaster. Add carrots, celery and onions, and roast with the meat. Add tomato purée, leave to deglaze. Douse with Pinot Noir. Add garlic and thyme. Leave to braise in a preheated oven at 150 °C for one and a half to two hours. If necessary, add a little water. Take out cheeks and keep warm. Strain braising stock through a fine sieve. Degrease and leave to boil down a little. Season at the end.

Preparation of glazed root vegetables:

Clean and peel parsnips, celery and carrots. Halve parsnips lengthwise and cut up small, dice celery and carrots. Wash and dry parsley, chop the leaves small. Heat clarified butter in another pan. Stir in vegetables and sear for approx. 5 mins. Drizzle maple syrup over the top, toss the vegetables in it. Add wine, stock, bay leaf and marjoram, braise everything for another 6-8 minutes, turning frequently, so that the vegetables are always covered with stock and form a thick sauce. Mix in herbs, salt and pepper.

Preparation of Spätzle:

Stir in flour, egg and salt well, and add enough mineral water so that a viscous batter is created. Now heat salt water in a wide pan. Now spread batter smoothly onto a wet board with a dough scraper, and scrape into boiling water with a knife. When the Spätzle float on the surface they are cooked.

Ingredients (for 4 people) / recipe by Franz Feckl

Ingredients for raspberry ice cream:

  • 500 ml Milk
  • 500 ml Cream
  • 350 g Egg yolk
  • 225 g Sugar
  • 300 ml Raspberry purée

Ingredients for the pistachio cookies:

  • 70 g Butter
  • 65 g Icing sugar
  • 50 g Brown sugar
  • 3 g Salt
  • 1 Egg
  • 40 g Ground pistachios
  • 15 g Chopped almonds
  • 30 g Chopped couverture chocolate
  • 120 g Flour
  • 3 g Baking powder

Ingredients for the elderflower soup:

  • 100 g Water
  • 100 g Sweet wine
  • 2 leaves of gelatine
  • 300 g Elderflower syrup

Preparation of raspberry ice cream / with or without ice cream machine:

Beat the egg yolks with the sugar over a bain-marie (approx. 70 °C). Bring milk and cream to the boil, add the egg yolks slowly while beating. Beat over the bain-marie until the cream thickly coats the back of a wooden spoon (emulsify). Fold in the raspberry purée. Place the bowl in cold water and continue to beat until the mixture has cooled. Then freeze in the ice cream machine or in the freezer. In the latter case, remove the bowl from the freezer every half an hour, and stir the mixture, so that the ice cream becomes creamy and no ice crystals form.

Preparation of pistachio cookies:

Beat butter, brown sugar, icing sugar and salt with the hand mixer at the highest stage, for 5-6 minutes until creamy. Add egg and mix in, until the mixture has thickened. Mix the flour with baking powder, and gradually stir into the mixture with the couverture chocolate, pistachios and almonds.
Place the batter on a baking sheet covered with baking paper, in walnut sized blobs, using 2 teaspoons, at intervals of 4 cm, and place in a preheated oven on the 2nd shelf from the bottom at 180 °C (gas 2-3, ambient air 160 °C), bake for 8-10 minutes. Remove from the oven and leave to cool.

Preparation of elderflower soup:

Bring water, sweet wine and elderflower syrup to the boil. Leave the gelatine leaves to swell for 10 mins in cold water, squeeze out and place in the hot liquid. Stir well and place to cool in small bowls.

Ingredients (for 4 people) / recipe by Franz Feckl

Ingredients for the praline cream:

  • 600 g Crème anglaise
  • 300 g Praline mixture
  • 12 leaves of gelatine
  • 400 g whipped cream

Ingredients for Crème anglaise:

  • 500 g Whole milk
  • 50 g Cream
  • Bring to the boil
  • 100 g Sugar
  • 200 g Egg yolk
  • Mix, not beat
  • Add boiled cream and milk mixture to the egg yolk and emulsify.
    (approx. 86 °C), strain through a hair sieve and continue to use straight away.

Ingredients for the rhubarb cream:

  • 250 g Rhubarb
  • 140 g Egg yolk
  • 160 g Whole egg
  • Stir in and bring to the boil
  • 150 g Sugar
  • Cool mixture to approx. 35-40 °C
  • 150 g Butter
  • Create an emulsion with the butter in the mixer

Rhubarb sauce with raspberries:

  • 500 g Rhubarb juice
  • 250 g Honey
  • Bring to the boil, syrup-like consistency
  • Add 300 g butter
  • and mix in
  • Add rhubarb + strawberry cubes
  • Warm slightly before serving

Strawberry sorbet:

  • 500 g Strawberries
  • 125 ml Apple juice
  • 50 g Icing sugar
  • 1 Tbsp Lemon juice
  • A little vanilla sugar to taste

Filo sheets + butter → bake until golden yellow