Mortens Aften | St. Martins Day | Danish Modern Duck Breast Recipe
Recipe Information
Duck Breast
Cultural Context
Duck breast is a beloved dish in Danish cuisine, often associated with festive occasions and special gatherings. The preparation highlights the rich flavor of the duck, complemented by sweet and savory sauces. While traditionally enjoyed in Denmark, variations of duck breast recipes can be found globally, showcasing diverse flavor profiles and cooking techniques.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
duck breast
🥗Healthier: chicken breast
💰Cheaper: pork loin
Chicken is leaner and more affordable than duck.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil offers healthier fats and is often cheaper.
red wine
🥗Healthier: red grape juice
💰Cheaper: white wine
Grape juice provides sweetness without alcohol.
balsamic vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: red wine vinegar
Apple cider vinegar has a similar acidity and flavor profile.
Peel and cut three carrots into smaller sizes.
Steam the carrots for about 30 minutes.
Blend the steamed carrots with 25 grams of butter and a little bit of salt until smooth.
Peel and cut potatoes into desired sizes.
Boil the potatoes in salted water until almost done.
Chop a quarter of a red cabbage into fine slices.
Chop a sour apple and mix with the cabbage and mandarin juice.
Prepare a dressing with three parts oil to one part black balsamico.
Add oil to a pan and roast chopped almonds until fragrant, then mix with salt.
Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.
Season the duck breast with salt on both sides.
Cook the duck breast skin-side down in a pan on low heat for about 15 minutes.
Add two cloves of garlic and thyme to the duck fat in the pan.
Turn the duck breast to the meat side for 2-3 minutes, then turn it on the sides for 1 minute each.
For a reddish stock, cook the duck skin-side for 6 minutes, meat-side for 2 minutes, then finish in the oven for 6-8 minutes (not done in this video).
Once the potatoes are done, pour them into the duck fat to absorb the flavors.
For the red wine sauce, combine juices from half a mandarin, 1 teaspoon of sugar, and red wine in the pan.
Add 1 teaspoon of soy sauce and boil until the alcohol evaporates and the sauce thickens.
Add 1.5 tablespoons of balsamico and boil for another 2 minutes before finishing the sauce.
Plate the salad, duck, carrot puree, and drizzle with red wine sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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