Christmas Duck with all the Trimmings

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

Juleand med det Hele

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:

Ingredients

Europe
Denmark
Main course
Christmas
Gluten-free
Nordic

Ingredients

Method