Luxury Tartlet with Chicken Fricassée, Confit Veal Sweetbreads and Seasonal Vegetables
Scan the QR code to open the recipe on mobile.
Kristoffer Madsen
Winner of Rising Star, Molskroen
"A dish that anyone can make at home, but that feels a bit like a challenge."
Kristoffer Madsen, assistant head chef at Molskroen and winner of the Rising Star 2025 chef competition, is in Gastro Studio and shows you how to make a slightly decadent version of the Danish classic – tartlets.
This version consists of a homemade tartlet shell with meunière-fried sweetbreads, homemade chicken fricassée with fried mushrooms and kale, topped with a foamed velouté.
P.S. The veal sweetbreads need to be cleaned and placed in brine for two days, so it is necessary to start a couple of days in advance.
Servings
: 4
servings
Ingredients
500
g
veal sweetbreads
1
kg
duck fat
30
g
thyme
30
g
rosemary
5
peppercorns
0.5
roasted garlic
1
organic chicken
2
carrots
½
leek
10
peppercorns
2
halved onions
3
bay leaves
0.5
garlic
20
g
butter
20
g
wheat flour
0.5
dl
whipping cream
0.5
dl
milk
500
g
reduced chicken stock
butter dough
egg yolks
Seasonal vegetables, the recipe uses blanched rose kale and green kale
Shredded chicken meat from the stock, the recipe uses a fried chicken breast
Confit fried veal sweetbreads
Oyster mushrooms
Avoid screen shutting off
Instructions
Confit Veal Sweetbreads
Step 1/8
Remove the membranes from the sweetbreads, and place them in ice-cold water overnight to leach out impurities.
Step 2/8
Place the sweetbreads in an 8% salt brine overnight.
Step 3/8
Rinse the sweetbreads thoroughly in cold water to remove excess salt and impurities.
Step 4/8
Heat the duck fat to approximately 80 °C in a pot.
Step 5/8
Add herbs and the roasted garlic to flavor.
Step 6/8
Place the sweetbreads in the fat, and let them simmer at 80 °C for 2 hours.
Step 7/8
Insert a meat skewer into the sweetbreads – if there is no resistance, they are done.
Step 8/8
Remove the sweetbreads carefully from the fat.
Roasted Chicken Stock
Step 1/8
Clean the chicken of blood and impurities.
Step 2/8
Place the chicken in a pot with cold water, and bring it slowly to a boil. Skim off impurities as the water heats up.
Step 3/8
Let the chicken simmer for 30 minutes, until foam formation stops.
Step 4/8
Add vegetables and spices, and let it simmer for a further 3 hours.
Step 5/8
Remove the pot from heat, and let the stock infuse for 30 minutes.
Step 6/8
Remove the chicken, and save the breast and thighs for later use. Tip: for more flavor in the stock, you can roast the carcass in the oven at 200 °C for 10 minutes, then place the carcass back in the stock, and let it cook for a further 1 hour.
Step 7/8
Strain the stock through a fine sieve.
Step 8/8
Reduce the stock until it becomes dark and glossy. Remove excess chicken fat along the way.
Velouté
Step 1/6
Melt the butter in a pot.
Step 2/6
Add wheat flour, and stir it together to make a roux.
Step 3/6
Let it cook until it smells nutty.
Step 4/6
Add chicken stock a little at a time while stirring, until you achieve the right consistency.
Step 5/6
Add milk and cream, and reduce to a creamy consistency.
Step 6/6
Taste and season with salt and pepper.
Homemade Tartlet Shells
Step 1/4
Roll out the butter dough, and cut it into appropriate sizes for your molds.
Step 2/4
Brush the dough with egg yolk.
Step 3/4
Place the dough in a press (use a beef press if available).
Step 4/4
Bake at 185 °C for approximately 15 minutes – watch carefully as baking time may vary.
Tartlet Filling
Step 1/5
Coat the sweetbreads in wheat flour, and fry them in browned butter in a pan. Once they are golden, remove them and set them aside until all the filling is to be assembled.
Step 2/5
Fry the mushrooms in the fat from the sweetbreads.
Step 3/5
Feel free to add herbs and garlic during frying for extra flavor.
Step 4/5
Mix the confit sweetbreads, shredded chicken and velouté in a pot. (In the video, mushrooms and fried sweetbreads are mixed with a little velouté and reduced.)
Step 5/5
Add seasonal vegetables as desired.
Kristoffer Madsen
Winner of Rising Star, Molskroen
Kristoffer Madsen can call himself the winner of Rising Star 2025, Sol over Gudhjems' talent competition for the newest names in Danish top gastronomy. 2025 is also the year he is competing in the Danish chef championships, Årets Kok. In addition, Kristoffer Madsen has been part of the Danish culinary team for several years.
Read more
Discover more recipes
View all
