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 (8-9 oz.) duck breasts
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.
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.