How to cook a duck the European way(Danish way)


Hello all you Christmas celebrating peeps. Here is my version of cooking a very delicious juicy Christmas Duck.

Duck Recipe(Danish way)

My grandmother always had a bottle of Akvavit in the freezer for the cook, (herself),which she said was a necessity for the duck to be a success. Every year that was true. It also brought the rest of the female side of the family to the kitchen and many memorable stories were made while cooking the duck each Christmas.

It is very important to defrost the duck before the actual day of cooking. I put the duck in the refridgerator two days before and then take it out about two hours before preparing it.

Note: It is a good idea to make the cabbage a day before, because it has a better flavor when it is heated the next day…and easier to handle as well:)

Red Cabbage:

1 red cabbage

3/4 cup cidervinegar – or vinager

1 1/2 cups blackcurrant juice

1 bayleaf

Your choice (fresh thyme, cloves)

salt and pepper

Cut the cabbage in the size you prefer. Let it simmer in the pot for about an hour with all the ingredients and taste…. And then let it cool and put in the fridge for the next day:)

Note 2: The potatoes should be cooked ahead of time so they reach to cool off but do the caramelizing just before serving.

Caramelized Potatoes

Ingredients:

2 pounds small Yukon Gold potatoes, washed and unpeeled

1/2 cup brown sugar

8 tablespoons (1 stick) melted unsalted butter

Himalayan Sea Salt

Parsley

Directions:

1) Put the potatoes in a pan and cover with (Himalayan sea salt)water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.

2) Melt brownsugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add some water(1 cup) Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with Himalayan Sea Salt. Garnish with parsley. Yield: 8 servings.

The Duck

 

Note 3: Did you remember to take the duck out of the fridge about two hours before cooking it? Did you also poke several holes in the plastic? Great….Now to the preparation of the Christmas DuckJ

Directions

Make sure the duck is empty inside. This means there are no pieces of heart or liver or other organs left there. Rinse the duck on the inside and the outside, get all the blood and other “things” out of the duck. It is also a good idea to check if the ducks outer wings do not have any leftover duck feathers or pieces of feathers stuck on it. If it does pull them off  or use a lighter to burn them off.

Remember to turn on the oven at 300-325 degrees

Note!!!! Clean your hands with soap and water as often as whenever you are finished touching the duck and you touch other things….

Ok now you are ready to put salt in your hands and smear it on the inside of the duck and the outside as well.

Remember the inside organs? Well rinse them and put in a pot with some onions some of the fat from the inside of the duck and sear and then add some red wine, thyme, bay leaves, Himalayan Sea Salt and pepper and let it simmer as long as possible! Great for making sauce with….

The “stuffing”…

1 bag of prunes

apples

1 onion

“thyme” if you like

Cut the inside seeds out of the apples and stuff the duck with as much of the stuffing as possible. Close the duck with some stiches or with a meat pin. Put butter or coconut oil and brush on the outside of the duck. Put the duck in a baking pan.

The duck is now ready to enter the oven. Remember 300-325 degrees. 40 minutes for every two pounds of duck. In the beginning 2/3rd of the time the duck is on its stomach and then on its back the last 1/3rd of the time. In the oven place the baking pan in the middle of the oven.

Keep an eye on the duck so it doesn’t get too dry and  put some cups of  water in the baking pan together with the duck. Keep the duck moist during its cooking time by checking it every 30 minutes and taking a large spoon and pouring the liquid from the bottom of the baking pan onto the duck  as often as needed.

When the duck has cooked let it stand 20 minutes before it is to be carved. Take it out of the oven and on to a cutting board with reynolds wrap to keep it warm.

Warm the red cabbage….

The white potatoes are ready to be cooking …..and should be timed to be finished at the same time as the duck is ready to be cut….

The sauce is now ready to be made…take some of the fluid from the baking pan and some of the potato water and also the fluid from the pot with inner organs and wine(making sure it is only the liquid you use)…bring to a boil…and add flour with a wisp constantly wisping while you make sure the sauce doesn’t get too thick or thin or clumpy….taste it and add salt or peppar if needed…

Note 2: The potatoes should be cooked ahead of time so they reach to cool off but do the caramelizing just before serving.

Caramelized Potatoes

Ingredients:

2 pounds small Yukon Gold potatoes, washed and unpeeled (I prefer unpeeled to keep the good vitamins and minerals, but you can peel them as well)

1/2 cup brown sugar

8 tablespoons (1 stick) melted unsalted butter

Himalayan Sea Salt

Parsley

Directions:

1) Put the potatoes in a pan and cover with (Himalayan sea salt)water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.

2) Melt brown sugar or(sugar) in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add some water(1 cup) Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with Himalayan Sea Salt. Garnish with parsley. Yield: 8 servings.

When all is done, so is the bottle of Akvavit or sometimes two, and the females come out of the kitchen a little red in their faces but with a beautiful dinner every Christmas and that is the way it is done in Denmark.

Cheers or Skaal!!

Advertisements

One thought on “How to cook a duck the European way(Danish way)

Thank you for reading my blog and please make a comment:)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s