Saturday, December 16, 2006

The dawn of the day of the duck

I have a few traditions during the year. One of them takes place close to Christmas when I and my friends Ketil Zahl and Thomas Evensen gather for the Tante Pose evening. Tante Pose is an old norwegian film produced in 1940. As fortysomethings, we think back on the christmas of our childhoods. This film was as important to get you into the christmas mood as pork rib with crisp cracklings, and even the christmas gifts.

Thomas' mother Dorthe, is danish, and in Denmark many prepare a roast duck for christmas dinner. It is served with sauerkraut made from red cabbage, brown gravy, brussels sprouts and caramellized potatoes. So - we decided to have a roast duck for this traditional evening.

I will take you from dawn to dusk, this day of the duck. I will tell you how I prepare the duck before you put it in the oven, and I will present the stuffing I use for poultry. I have used the samme stuffing in a chicken recipe I published here on Enjoy Food & Travel early September.

The duck will roast in the oven on a very low heat (100C/210F) for five hours. You will of course see the end result as well. I will also prepare a fish soup as a starter and a chocolate mousse with brandy as dessert.

So Enjoy!

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