For most Danes, Mortens Aften or Christmas Eve means roast duck. Here, we provide you with a recipe for a delicious, slow-cooked duck. The duck for this recipe was on the smaller side. 2400 grams and frozen. Always take the duck out two days before and place it in a refrigerator to thaw slowly. The … Read more
Bao is a yeast dough bun that is steamed. They originate from China but are eaten in many places today. Typically, they are eaten with pork, but they are generally great for using up leftovers. My version is made from leftovers from Mortens Aften (yes, you read that right :-)), so it includes leftovers from … 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
It can be challenging to prepare the perfect roast duck, as the meat tends to become dry. However, this is a thing of the past if you follow our recipe, which ensures you a juicy and flavorful roast duck—every time! In this recipe, we have slow-roasted the duck with a stuffing of oranges, thyme, and … Read more
An easy confit de canard-inspired recipe for oven-roasted duck breast, which is then pan-fried to crispiness. The recipe is great because it’s easy to follow and contains very few ingredients. You can substitute duck breast with duck legs and prepare them in the same way – it’s also really good! Confit de Canard-Inspired Duck Breast
Our take on a recipe for the wildest and most delicious pizza we can make at home. It is baked on a baking steel in the oven and the crust is homemade and long-risen. The pizza sauce is mashed potatoes and the pizza is topped with pieces of confit de canard (sous vide cooked), fresh … Read more
We present our take on how you can reinvent the fantastic Danish classic, chicken salad, by using duck breast and duck skin instead. The meat is prepared using the sous vide technique, and the dressing includes, among other things, a homemade mayonnaise. Everything is served with homemade croissants. We give you our take on how … Read more
This delicate and creamy risotto dish gains depth from the celeriac. The salty confit duck leg is prepared using the sous vide technique, as are the egg yolks, which are breaded and fried. Served with sous vide confit de canard and fried egg yolk
Confit Duck Leg/Confit de Canard tastes amazing, but a lot of duck fat/oil is required to make the dish. By using the sous vide technique, you can use the leg’s own fat to cook the legs in, and we guarantee that they will be juicy and delicious every time. We have, among other things, a … Read more