In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries
Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.
Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries
Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.