Orange and thyme butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the quark, orange zest, liqueur, thyme and fleur de sel, serve alongside.
Heat the oil, add the potatoes and onion, fry for approx. 20 mins., stirring occasionally, then season.
Preheat the oven to 80°C, warm the platter and plates.
Ask the butcher to cut off the chuck and score the skin on the back along the bone.
Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. (Core temperature: approx. 60°C. Keep warm for approx. 1 hr. at 60 °C
Remove the meat, heat the oil in a frying pan. Fry the meat on all sides for approx. 4 mins. Remove, serve with the herb butter and fleur de sel.