Glazed Potatoes

Christmas Eve is next Sunday and many Danes will be making glazed potatoes, boiled potatoes fried in sugar and butter. I am placing the recipe on my blog today, because some people may want to experiment. Glazed potatoes can be hard, but it doesn’t have to be. Of course, they  need to be  made in the last few minutes  and that can feel stressfuld. Cook the potatoes the day before and peel them. Just before you fry the potatoes, rinse them in cold water.  Follow the pictures and in just minutes you will have  some  delicious potatoes. Next week, I will be posting Pork Roast  with Crackling,  Apples Stuffed with Prunes and a Stewed  Red Cabbage and glazed potatoes. Duck is the most popular dish to eat at Christmas and Pork Roast with Crackling is the second most popular.  Glazed Potatoes, Stewed Cabbage or Raw Cabbage Salad  are the same side dishes to the duck and to the roast. Most Danes like to have pickles, pickled red beets or asie, a large pickled cucumber. One needs a little contrast to the heavy meal.

Melt the sugar on a frying pan – add butter                      Glaze and brown  potatoes in the caramelized sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck Breast with Raw Cabbage Salad

4 servings

4 (8-9 oz.) duck breasts

Dressing:

½ cup walnut oil/corn oil

2 tbsp. apple cider vinegar

salt and freshly ground pepper

Salad: 1 lb. shredded cabbage

2-3 Clementines, peeled and divided into wedges

½ cup walnuts or pecans

To make  duck breasts, trim of any extra skin and score fat in a cross-hatch pattern.

Heat a large sauté skillet over high heat until hot, add duck, skin side down, and cook for 8-10 min. (depending on thickness of breast.) Turn duck over, and cook 5–8 min. Remove duck from heat and let rest 3 min.

To make dressing, whisk oil and vinegar together in a small bowl. Season with salt and pepper. Set aside. To make salad, combine shredded cabbage and Clementines.

Glazed Potatoes

Serves 4

2 lbs.(944 g) small potatoes, boiled and peeled

90 g/3 oz. sugar

90 g/ 3 oz. butter

To make glazed potatoes, melt sugar on a large frying pan until golden. Add butter and when the sugar is combined add the potatoes which has been rinsed in cold water seconds before you add them to the caramelized sugar, turning constantly.

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