Name: Christmas Duck with all the Trimmings (Juleand med det Hele)
Yield: Serves 4–8
Cuisine: Danish
Ingredients: 2 tbsp salt; 2 Cox’s apples, cut into chunks; 4 tbsp sugar; 7 litres (12 pints/30 cups) water; 2 tsp pink Himalayan salt or sea salt; 1 bay leaf; 2 tbsp red wine; 1 or 2 ducks (4 kg/9 lb); 1 small Cox’s apple, peeled, cored and finely chopped; 1 tbsp duck fat (reserved from the cooked duck); 1 whole garlic bulb, halved; 4 tomatoes, halved; 1 bouquet garni; freshly ground black pepper; 2 tsp salt; 200 ml (7 fl oz/generous ¾ cup) apple cider vinegar; 2 tbsp sugar; 1 tsp salt; 500 g (1 lb 2 oz) small new potatoes; 200 ml (7 fl oz/generous ¾ cup) blackcurrant cordial; 600 ml (1 pint/2½ cups) red wine; 1 whole red cabbage; 25 g (1 oz/2 tbsp) butter; 2 kg (4½ lb) beef or veal bones, some with bone marrow (ask your butcher); 4 carrots, cut into chunks; 1 large onion, skin on, quartered; 1 leek, cut into chunks; 1 red onion; 2 sprigs of thyme

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

This is a dish I can taste just by closing my eyes. I could eat this each and every day of my life. I adore everything about Christmas, especially in Denmark. It’s all about hygge, being so cosy, happy and warm. Candles burn constantly, the fire is lit, music hums in the background, family and friends’ voices talk excitedly, and there are the most extraordinary smells that change during the day depending on what is being prepared. In the words of Roy Wood’s Wizzard: