Apple fritters can do much more than just being served in December with jam and powdered sugar. We celebrated New Year’s with good friends, and this dish was part of our menu. A big hit, and I was especially pleased that we added French’s mustard, as it was the finishing touch. The recipe serves 4 … Read more
Confit de Canard (or confit duck legs) tastes absolutely fantastic. If you’ve ever tried making it yourself, you know that it requires a lot of duck fat/oil to make the dish – and that can get a bit expensive. By using sous vide, you can utilize the duck legs’ own natural fat content to cook … Read more
Indulgence at a high level in my world: A delicious sous vide confit duck leg with Jerusalem artichokes prepared in three different ways. It is not new for me to take an ingredient and cook it in many different ways, but to do so in the same dish – I have never actually done that … Read more
You’ve likely heard of confit duck legs (see the recipe for Confit de Canard here and a sous vide version here) – but what about confit egg yolks? Confiting means “preserving,” and it is a preservation and cooking method from France. Essentially, it involves cooking the food in fat. Confit duck legs are known to … Read more
Is the thought of tender and juicy duck legs also a bit too hard for you to resist? Then this is probably one of the easiest and most delicious recipes for duck legs I know. The potatoes are almost confit in the duck fat from the leg, which is also on the rich side – … Read more
Christmas is synonymous with duck, but while Christmas “only lasts until Easter,” duck fortunately is something that works all year round! However, it is rare to have a whole roast duck on the menu – we usually “settle” for the legs, and duck legs can be prepared in many fantastic ways. For example, they can … Read more
Delicious and tasty spring rolls are often something you get at an Asian restaurant, and an alternative are the frozen ones from the supermarket. It’s actually not that difficult to make them yourself. We are not world champions at home when it comes to thinking in the Asian kitchen, but it is fantastic for using … Read more
The essence of Christmas captured in a burger. This has become a steady new Christmas tradition for us and perhaps a future classic on the Danish Christmas lunch tables? The burger is brilliant in several ways. It can be used as leftovers from Christmas Eve or a Christmas lunch, but it can certainly be made … Read more
Most Danes enjoy roast duck at least twice a year, specifically on Christmas Eve and St. Martin’s Eve, and there is indeed something quite special about presenting a whole duck at the table. If you’re ready to try something new, you can dive into these confit duck legs, which taste absolutely fantastic. It’s a new … Read more
Easy weekday dish that can be made in under 30 minutes. For us, it’s about reducing food waste and making large portions when we cook, so we often have easy and quick weekday meals. For this recipe, we use sous vide-prepared duck leg (confit de canard). We typically vacuum pack pairs of duck legs and … Read more