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Delightful Danish Duck


Time to get your ducks in a row by combining three different recipes for the ultimate Danish Christmas feast: Nordic Food Living's red cabbage ,the Instagram queen of potatoes Poppy O'Tooles caramel potatoes and duck preparation and cooking instructions from Gressingham Duck


Prep time: 20 minutes

Cooking time: 1 hour

Makes: 2 portions (and lots of left over cabbage)


Ingredients Duck:

2 duck legs

Optional: Assortment of vegetables for trivet (e.g. Carrot, onion, garlic, celery and herbs)


Ingredients red cabbage:

500g red cabbage

100ml vinegar

75ml currant juice or cranberry juice

75g sugar

1/2 tsp salt


Ingredients potatoes

100g brown sugar

50g butter

1 tin of new potatoes


1. Duck, duck, no goose


Let's get this Christmas feast started by preparing the duck. Firstly, heat your oven to 180C or 160C fan, and dab the duck with kitchen towel to remove extra moisture (no, scented tissues or toilet paper will not do).

Prick the duck legs and season with salt and pepper, rub in while remarking how much like an old wrinkly person the duck looks. If you've got some trivet ingredients (e.g carrot,onion, celery,a bunch of herbs) roughly chop these and place in the bottom of a roasting dish. This will give the duck some more flavour and also give you some extra things to make a gravy if you so wish, or just have alongside as some delicious vegetables roasted in duck fat.


Place the duck legs on top and stick into the oven for 60-90 minutes, basting a couple of times with the fat that gets rendered out. Once it's had its time in the oven, take it out and let it rest for 10 minutes under some tin foil


2. Don't be a cabbitch


While the duck is in the oven, there is plenty time to prepare the red cabbage. Shred as finely as you can, marvelling at the cabbage's marbelled beauty, and pop into a large saucepan with 100ml of vinegar. Simmer and stir occasionally for 30 minutes


Once the 30 minutes of simmering are up, add in 75ml of chosen berry juice, 75g sugar,1/2 tsp salt. Stir it in and cook for as long as you like - the longer you cook it the softer it will be, but this comes down to preference!



3. Thanks Spud!

NB: You've got to work pretty quickly for these potatoes so make sure you've got everything prepped before you start!


Begin by melting the sugar in a heavy bottomed saucepan. Once it is melted add in the butter and stir violently (as you can see from the below photo, violently is no exaggeration).


Add in a little splash of water to loosen it up, and your potatoes and stir to coat them in that lovely caramelly goodness! Season with salt and pepper



Bring all the elements together, ready to plate up



Dink, sink and duck in!




Food for Thought

Lizzy says: "This recipe was no quack, it was legit. I never have a meal of meat and two veg, so it was nice to go back to basics. Despite expectations, the duck was not the shining christmas star of the show, the red cabbage on the other hand and those caramely potatoes were a revelation, who knew a tinned potato could shine so bright. This was also pretty easy to bring together, with everything taking care of itself. My only complaint is that the duck was a little dry, but I think that's on me for not basting the boy. 8/10 "




Kate says: "This was such a low-key and calm gasp compared to the usual hustle and bustle. But that is probably a nice change for Christmas, I think this would also be perfect if there were only two of you for Christmas and you fancy something a bit different. Usually ,I am not a huge fan of duck but combined with the tangy red cabbage and sweet buttery potatoes it really worked. Probably there is a better way to cook duck leg but that's a work in progress, and the potatoes were a little tricky to get right but still tasted great. I also now have enough red cabbage to last me until the new year, so maybe half the recipe if you only want it for this meal! 6/10 nice for a change but not something I'd make a lot "



7/10 Gasps


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