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
Here is my idea on how to easily cook duck breasts to perfection. This way, you’ll get a piece of meat filled with lots of flavor, juice, and crispy skin. Duck breast is one of my all-time favorite ingredients, as it has such fantastic flavor, especially in the fat. How to Easily Cook the Perfect … Read more
Delicious and succulent duck breast, infused with a hint of orange flavor from a brine. This dish was originally intended as a main course for 2 people and was to be served with grilled pointed cabbage. As we spontaneously received guests, the dish was transformed into a starter and served without the cabbage. The recipe … Read more
Sous vide Duck Wellington Beef Wellington is somewhat of a festive dish, but it doesn’t have to be reserved for special occasions. A Wellington does take some time, but it can easily become part of everyday meals, especially if it’s assembled the day before. Not long ago, I tried my hand at creating the ultimate … Read more
Complete guide and recipe by Mette Blomsterberg and her suggestion for an easy and delightful Christmas Eve with, among other things, roast pork, roast duck, brown sauce, and caramelized potatoes. We have the recipe from the book: “Blomsterbergs jul“, where she writes the following about Christmas Eve: “I always roast our pork and duck already … Read more
Looking to truly impress someone? Now’s your chance to shine and showcase your culinary skills. You’ll be using the sous vide method and bringing out your siphon bottle. Few things compare to tender duck with crispy skin. While many of us limit our duck consumption to the Christmas season or St. Martin’s Day, it’s a … 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