(K did try to do variations over the years but it was not popular)
10 whole black pepper seeds
This is it:
Rødkål (Red cabbage)
For optimal result start at least one day in advance.
1 head of red cabbage sliced thinly (easy if you have a food processor)
Duck fat (or butter)
1 glass of red wine
a good squint of balsamico (a couple of spoonfuls)
zest of one orange
juice of the orange
1 spoonful caraway
5 whole allspice
1 glass of lingonberry preserve (tyttebær)
a small glass of apple vinegar
sugar (a couple of spoonfuls or three+)
salt
Sauté the cabbage in the fat. Add wine and balsamico and let it reduce. Add the remaining ingredients.
It is hard to say exactly how much sugar you need. It is up to your taste and the sweetness of the preserve.
Let it simmer for at least a couple of hours and taste. You may want to add more vinegar, salt or sugar.
And let it simmer again.
Cool down and heat the next day. Repeat. Before serving add a bit of sauce and fat from the duck.
Risalamande (6 people)
rice porridge (risengrød):
130 gr short rice
1 liter of skim milk
1 vanilla pod
75 gr sugar
1 squint of salt
Scrape out the vanilla from the pod and put vanilla and pod with all the other ingredients into a pot with lid that is ovenproof. Heat slowly while stirring. Careful – it burns easily. When boiling put in the oven at 150° C for 1 1/2 hour. Cool. This should be done one day in advance.
Skin 160 gr almonds. Chop coarsely. Remember to leave at least one whole for the almond present!!! (mandelgave)
Whip 4 dl of cream.
Mix all. Serve with cherry sauce. (1 glass of danish and 1 italian amareno cherrys mixed and heated)
4-5 people
1 big organic duck
1/2 an apple (belle de boskop) (spicy apple) per person
6 macerated prunes per person
salt and pepper
a bit of thyme
Thoroughly rub the duck with salt and pepper, in and out.
Fill with the apples, prunes and thyme and close with meat pins.
Put in oven at 130°C on a rack.
Fill about 1 l of water in a baking pan below.
Breast down for 4 hours, turn, breast up for the last 2 hours.
If not dark grill shortly at 270°C. (Watch all the time).
Remember to save the fat. It is delicious and can be used for many purposes, for instance confit or just on a slice of toasted pumpernickel with salt.
Duck sauce/gravy
Put in oven at 130°C on a rack.
Fill about 1 l of water in a baking pan below.
Breast down for 4 hours, turn, breast up for the last 2 hours.
If not dark grill shortly at 270°C. (Watch all the time).
Remember to save the fat. It is delicious and can be used for many purposes, for instance confit or just on a slice of toasted pumpernickel with salt.
Cook the giblets and tip of wings with an onion, a couple of carrots and other root crops, thyme, pepper, etc. for a base for the sauce.
Brown the ingredients, add some red wine, reduce, add water to cover, boil, skim and let simmer for 2 hours. Remove all meat but mash some of the vegetables into the sauce to make it thick.
Salt, pepper, a bit of the sauce from the baking pan. Perhaps a drop of cream, a bit of balsamico – and that should do it.
Serve with white and sugar-browned potatoes.
Brown potatoes:
Cook small potatoes until still firm (a bit undercooked)
Cool – peal.
Heat up sugar on an pan, sloooowly. When melted and browning, add butter.
Add potatoes and leave until they are nicely covered in caramel.
When serving, remember that the risalamande is the desert and should be served last.
Next year perhaps we will try this method from Politiken
Add potatoes and leave until they are nicely covered in caramel.
When serving, remember that the risalamande is the desert and should be served last.
Next year perhaps we will try this method from Politiken
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