Roasted Duck with Pointed Cabbage and Cranberries

Christmas evening is just a few days away and have been preparing for days if not for weeks. The most popular dish is roasted Duck with sugar glazed potatoes and stewed red cabbage. I have done this recipe many times before and, being an American, I like to give a different accompaniment every year. This year I will be making cranberries, pointed Cabbage salad and glazed sugar potatoes. Many Danes make the duck the day before. It should cook a little less time in the oven, 15 min., and when it has cooled, cut it up in serving pieces. It should be kept cool in the refrigerator overnight. The next day cover with tin foil and set in a cold oven. Heat the oven up to 350° F and let the duck become varme 20-30 minutes.

Roast Duck

This dish is the most often served Christmas Eve dinner.

Serves 4

6 lbs. (3 kilo) duck, cavity washed and patted dry

salt and fresh ground pepper

Broth for sauce

2 cups (16 fl. oz.) water

wings, neck, giblets

2 sprigs parsley

2 sprigs thyme

1 small onion, chopped

1 small carrot, chopped

salt

Sauce:

2 cups (16 fl. oz.) of broth

drippings from the roasted duck

2 tbsp. flour for thickening

Preheat oven to 425°F.

To roast make duck, rub inside of duck with salt and pepper. Close with a skewer or sew with cotton string. Pull neck skin over the back and fasten with a skewer. Pat dry with paper towels.

Place duck upside down on a rack over a roasting pan. Brown for 15 minutes. Turn and brown for another 15 minutes. Reduce temperature to 350°F and sprinkle with salt and pepper. Pour off fat from pan and add water, together with onions, carrots, and thyme. Roast for 1¾ hours.

To make broth, boil wings, neck, and giblets with parsley, thyme, chopped onions, carrots, and salt.

Remove duck from oven and pour off dripping. Let them stand for a moment and skim off fat.

To make sauce, pour drippings into a small saucepan together with the strained broth, 2 cups (16 fl. oz.) in all. Bring to a boil and thicken with flour mixed with a little water. Let sauce simmer 5 minutes. Season to taste.

To finish duck, pour a large spoonful of water over it and return to oven and brown it at 425°F for 10-15 minutes with oven vent open or the oven door open just a little. Keep an eye on the duck. Be careful it doesn’t brown too quickly.

Suggested accompaniment if you want the traditional : Glazed potatoes (see December 17th 2017) and red cabbage (see December 20th 2017 )

Pointed Cabbage with Orange segments and Pecans  

½ head of pointed Cabbage, finely cut      

2 appelsin segments*

1 spring onion, finely cut

a handful pecans

dressing: oliven olie and orange juice

To make salad, combine all the ingredients and pour the dressing over. Garnish with a few extra pecans.

*To segment oranges, with a very sharp serrated knife, cut the top off the fruit. Cut down the sides from the top, slicing just deep enough to remove the peel and white pith. Finally, cut off the bottom. There shouldn’t be pith or peel. Working over a bowl to catch the juices, cut along either side of the membranes between each segment. Releasing the segments as you go and working your way all around the fruit. Keep the segments in their juice until you need them.


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