Roasted duck with apples, lemon and thyme
1 duck (about 3-31/2 kg)
1 kg danish apples
1 organic lemon
½ bunch thyme
Wipe the duck inside and outside with paper towels and rub then with sea salt inside and out. Cut the apples into quarters, rid them of cored, and cut into large cubes. Mix with lemon cut into coarse pieces, chopped thyme, salt and pepper. Put the apples in the duck – it is important that the duck is filled well, as the filling helps to retain the juices in the duck, so it don`t get dry.
Then place the duck on a rack with the breast side up, and place a baking pan with neck, wing tips and gizzard under the rack. Put the duck in a preheated oven at 250° in 15 minutes, Take the roasting pan, and add the flour , so it absorbs the fat that is dropped into the roasting pan. Pour 2. liters of water in the roasting pan.
Turn the oven down to 150 degrees and roast the duck for 2-21/2 hour. The finished duck should have a nice golden and crisp skin, and juicy and tender meat. When the duck is done, take it out and let it rest for 20-25 min. Before cutting it. In the mine while make the sauce from bouillon from the roasting pan, put it in a saucepan. If there is too much extra fat on top, skim it of. Adjust the sauce a bit in the consistency is not the right. Season the sauce with a little vinegar and sugar or gastrik, salt and pepper. Cut the duck into small pieces and serve with apples, brown sauce, boiled and roasted brown potatoes.
Flæskesteg… roasted pork with bay leaves, sea salt and thyme
1 kg roast pork
10-15 bay leaves
Sea salt and freshly ground pepper
Check that the rind is scratched down to the meat, if not, do it yourself with a sharp knife and scratch with 1.2 cm intervals. Rub the rind with a bit of water and plenty of coarse salt, put in the bay leaves.
Fry the pork roast in a preheated ovnpå 180 degrees 65-70 minutes until the rind will become very golden and crispy. Remove the roast from the oven and let it rest for 10-15 minutes. Before you cut into slices and served with the sauce, potatoes and red cabbage.
1 kg danish potatoes
10 g of butter
Wash the potatoes well in cold water and put them in a pot with water so that it just covers. Add a handful of salt and cook the potatoes gently with the lid on. When the potatoes boil, remove the white foam and other impurities with a spoon, then turn down on the heat and let the potatoes cook for 10 min. Turn off the pot, and let the potatoes rest in boiling water for 10 minutes. Take the potatoes up and put some cold water on. Peel the potatoes and put them back in a saucepan, warm up with a little butter and salt. The potatoes can also be made a day in advance, so they are ready to make sugar brown potatoes.
Sugar brown potatoes
1 kg cooked peeled potatoes
100 g sugar
25 g butter
Put sugar on a cold pan and heat gently until the sugar begins to caramelize and become light brown. Place butter in a pan and let it melt with sugar to a smooth caramel. Put the potatoes to the pan and toss them gently, so they are evenly brown all over. Let the potatoes “boil” in caramel in a few minutes. Be careful that you don`t overcook them, so they still keeps the shape and firmness in the middle.
Server for the duck and roasted pork.
Cooked red cabbage with orange, cinnamon and star anise
1 red cabbage
2 organic oranges
3 stick of cinnamon
5 star anise
4 bay leaves
120 g moscovadosukker
3 cup red currant juice
2 dl cherry vinegar or other dark fruit vinegar
4 dl red wine
1 tbsp. sea salt
Cut the red cabbage into quarters, cut into then stripes, and place in a saucepan. Cut the orange into rough pieces and put into the pot along with the rest of the ingredients. Cook red cabbage up the lid, and when it boils, then reduce heat and let the cabbage slow simmering, covered, for 1-11/2 hour. The liquid should be cooked into the cabbage so that it has a glossy and transparent look.
Kale salad with walnuts, shallots, figs and pears
200 g ribbed kale
2 ripe pears
25 g walnut
6 dried figs
3 tbsp. balsamico
1 teaspoon. acacia honey
1 dl olive oil
Salt and freshly ground pepper
Wash the kale thoroughly in cold water and drain in a colander. Pick kale into small pieces and put into a bowl. Cut the pears into small dice. Peel the shallots and cut into slices, chop the walnuts and cut the figs into thin slices. Mix it all in the bowl with kale. Mix in balsamic vinegar, honey, salt, freshly ground pepper and olive oil together to make a dressing and put on the kale salad, mix it all and server to duck and roast pork.