Musk Ox and Fresh Young Garlic,
Milk Skin and Caramelized Garlic

Musk Ox

  • 400g musk ox loin
  • Grape seed oil, for sautéing
  • 45g chicken glace
  • 1kg full- fat milk
  • 50g cream
  • 30g milk protein
  • 4 new season garlic bulbs
  • Salt
  • 90g chicken glace
  • Apple balsamic vinegar
  • 24 leaves onion cress
  • 12 small shoots garlic
  • Grapeseed oil, for brushing on
  • 20g brown butter
  • 5g finely chopped shallots
  • 2g finely chopped parsley
  • 5g ramsons (wild garlic) capers

Musk ox

Cut the meat into four 100-g portions. Roll tightly in clingfilm (plastic wrap) and poach at 58 degrees C (135 degrees F) for 10-12 minutes. Wipe the meat dry and sauté it in the oil in a very hot pan. Add the chicken glace to glaze.

Milk skin

Preheat the oven to 200 degrees C (400 degrees F). Mix the milk, cream and milk protein together in a pan and heat everything to around 70 degrees C (160 degrees F). Skim off the first few skins, which will be very fragile. When a firm skin has formed, pull it off with both hands and store it on baking (parchment) paper. Repeat until 8-10 perfect skins have been produced. Bake the garlic in the oven for 20 minutes, squeeze out the soft interior and season the resulting purée with salt.


Warm up the chicken glace and season with the vinegar.


Pick the leaves of the onion cress into ice water, spin them dry and keep cool on kitchen paper (paper towels) until serving.

Burned young garlic

Just before serving, brush the garlic with the oil and char-grill (charbroil) until soft in the middle and burnt on the outside.


Heat the milk skins on a hot surface or by putting them in a hot oven for 2 minutes, smear the garlic purée over them and then roll them up into a cigar shape. Put 2 on each plate and arrange the burnt garlic around them. Place the meat next to them and the herbs around each plate. Add the brown butter, shallots, parsley and capers to the sauce. Pour onto the plate and serve.

  • from:
    Time and Place in Nordic Cuisine
  • by René Redzepi
  • Photography by Ditte Isager
  • Phaidon 2010
  • Hardback; $49.95; 365 Pages; 200 Color Photographs
  • ISBN-10: 0714859036
  • ISBN-13: 9780714859033
  • Reprinted by permission.

Buy Noma: Time and Place in Nordic Cuisine




This page created April 2011

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home