Seared Duck Breast

Duck Breasts

In Denmark we have roasted duck for holidays like Christmas, but duck breasts is a great cut of meat, that works great in a lot of dishes. I love seared duck breast on a nice salad with blue cheese, berries or with a bunch of steamed vegetables. The possibilities are almost endless.

Serves 4

Ingredients:

• 2 duck breasts
• salt

Directions:

Preheat the oven to 400℉ (200℃).

Using a sharp knife, score skin in ¾-inch diamond pattern (do not cut into flesh). Sprinkle with a good amount of salt.

Place the duck breasts skind-side down in a cold skillet. Place the skillet over medium heat. The duck fat starts to render and will add enough fat to cook the breasts. This process will add to the crispiness of the skin. Cook the breasts like this for about 5 minutes. Turn duck breasts over and put the skillet in the preheated oven until to desired doneness, about 6-12 minutes depending on size and desired doneness.

Transfer to work surface, cover with foil to keep warm, and let rest 7-10 minutes. Thinly slice duck, and serve on a salad, curry or with all the christmas trimmings as Caramelized potatoes, pickled red cabbage.

Leg of Lamb, Provencal

Leg of Lamb, Provencal

We never had lamb in my house growing up. My dad said it tasted like chewing on wool, and he would never eat it. Luckily he didn't state that he rather eat an old hat, because he came to love lamb in his later years. I guess that he got to eat sheeps-meat instead of lamb when he grew up, during and after world war II, when money were scarce.

My beloved niece, eating a leg of lamb, 2004.

My first encounter with lamb, was when my brothers then girlfriend made this dish for us. Ohh My it was good. The great tasting lamb with more than a hint of garlic and rosemary. The potatoes gets the flavors from the lamb roasting on top, and are soft, with a crispy top. This dish quickly became a family favorite.

 This leg of lamb is really a great meal when you are having people over. All the prep can be done hours in advance, so you can get the kitchen and your self cleaned up before the guests arrive. I love meals like that, served family style.

Serves 4-6 people

Ingredients:

• 1 (6-7 lb.) bone in leg of lamb

• 9 cloves of garlic

• 3 sprigs of rosemary

• 2 teaspoons olive oil

• 12 medium-large potatoes, peeled and sliced

• lamb stock or chicken stock

• salt & pepper

Directions: 

Preheat the oven to 450 ℉.

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Poke holes into the meat, slide a small piece of garlic into the hole, repeat this all over the leg of lamb. Combine the oil, 1 garlic clove, leave from the rosemary sprigs, salt and pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.

Slice the potatoes, and place them in a large roasting pan. Pour in stock, so it almost cover the potatoes.  tuck in the rosemary sprigs. Place the leg of lamb on top.

Roast for 25 minutes. Turn the heat down to 350℉ and roast for another 2 hours, until a meat thermometer registers 165℉ for well done. You can serve the lamb medium (140℉). Place the lamb on a cutting board, covered with aluminum foil, and allow to rest for 15 minutes. Return the potatoes to the oven to keep warm. Slice the lamb and arrange on a platter, and serve it with the potatoes.

Enjoy!

Chicken with Mustard a la David Lebovitz

We eat a lot of chicken in my family. Chicken is very easy to change up with different flavorings, and different cooking methods. So when I got David Lebovitz's cookbook, My Paris Kitchen, the first dish I had to try was "chicken with mustard." 

The flavors of this dish blew me away. I thought the Dijon mustard would give the dish a strong flavor, but oddly enough the flavors was very mellow. I think we have another family favorite here. It is actually perfect for a weeknight dinner. We served it with pasta and quick butter-roasted carrot coins.

Serves 4-6

Ingredients:

• 140 g Dijon mustard

• ¼ teaspoon smoked paprika

• freshly ground black pepper, to taste

• ½ teaspoon sea salt or kosher salt (optional)

• 4 chicken thighs and 4 drumsticks (8 pieces total), bone-in, skin-on

• 100 g (2-3 slices) smoked thick-cut bacon, diced

• 1 small onion, finely diced

• 1 teaspoon fresh thyme leaves + some for garnish

• a little olive oil, for the pan

• 240 ml (1 cup) white wine, non-oaky

• 1 tablespoon grainy mustard (I used Maille Old style whole grain dijon mustard)

• 3 tablespoons Dijon mustard

• 3 tablespoons crème fraîche

Directions:

Mix the 140 g Dijon mustard with paprika, salt and black pepper in a bowl. Toss the chicken pieces in the mustard mixture, making sure you get mustard in between chicken and chicken skin. Set aside, while you tend to the bacon and onion.

Chop onion and dice bacon. Heat sauté-pan or Dutch oven and add the bacon. Cook the bacon until it just starts to get brown. You are not looking for crispy bacon bites, you need them to stay soft. Remove the bacon from the skillet and let it drain on a plate lined with paper towels. Remove all bacon fat but 1 tablespoon. Add onion to the pan and cook until soft and translucent. Add the thyme and cook for another few minutes. Put the onions on a large plate, with the drained bacon.

Add a little olive oil to the skillet, if necessary, brown the chicken pieces in a single layer. Be careful not to overcrowd the pan, because this will cause the chicken to steam and not brown, it's better to work in batches. Get a good color all over the chicken. This will help develop the flavor in the dish.  Place the chicken pieces on the plate with onions and bacon. Add the wine to the pot to deglaze it. Scrape of the dark bits of the bottom. Return the chicken, onion and bacon to the pan, and cook it covered for about 15-25 minutes, Check the doneness of the chicken by inserting a knife into the meat next to the bone. You want the juice to come out clear, if red, keep cooking for a few more minutes.

Remove pan from the heat and transfer the chicken to a platter and stir the remaining 3 tablespoons Dijon mustard, the grainy mustard, and the crème fraîche into the sauce. If the sauce has reduced and is quite thick, you can thin it with a little warm water, adding a teaspoon or so at a time. Pour the sauce over the chicken, sprinkle chopped parsley over the top, and serve.

Enjoy!

The Danish version:

Kylling i Sennep a la David Lebovitz

Ingredienser:

• 140 g Dijon sennep

• ¼ tsk røget paprika

• friskkværnet sort peber, efter smag

• ½ tsk salt

• 8 stykker kylling med ben og skind, jeg bruger overlår, men underlår duer også

• 100 g bacon I tern

• 1 løg, hakket

• 1 tsk frisk timian blade + lidt til pynt, Jeg bruger 4-6 hele kviste

• lidt oliven olie til stegning

• 2½ dl hvidvin

• 1 spsk grov sennep med tydelige sennepskorn så som Maille grov mild sennep

• 3 spsk Dijon sennep

• 3 spsk crème fraîche

Fremgangsmåde:

 

Bland sennep, paprika, salt og peber i en skål. Kom kyllingestykkerne ned i blandingen. Masser senneppen over hele kyllingen, også ind underskindet. Lad kyllingen stå og marinere imens du forbereder det næste.

Hak løg og bacon i tern. Start med at stege bacon i en tykbundet gryde. Baconen skal kun lige tabe fedtet, og lige have taget lidt farve, det er ikke meningen at det skal blive alt for sprødt. Lad baconen dryppe af på et stykke køkkenrulle. Brug bacon fedtet til at stege løgene bløde i, kom timianen i sammen med løgene. Tag løgene op af gryden.

Kom evt. lidt olivenolie i gryden og brun kyllingestykkerne godt af. Gør det gerne af flere gange for ikke at koge kyllingen. Bruningen er med til at skabe en god dybde til retten. 

Tag kyllingen op af gryden, og deglace den med vinen. Kom alle ingredienserne tilbage i gryden, og lad retten simre i 15-25 minutter, indtil kyllingen er nok.

For at færdiggøre retten tilsættes den grove og dijon sennep og creme fraichen. Hvis sovsen er for tyk, tilsæt lidt vand. Hvis sovsen er for tynd, så jævn den med en lille melbolle.
Server kyllingen med kartofler og lidt gulerødder.

Velbekomme!

The Perfect Roasted Duck and Pork Roast.

A duck roasting in the oven.

December 20th.

Every year we look for guides to roasting duck and danish pork roast. Here is my take on how to make christmas dinner. We serve both duck and pork roast, but we only have one oven. A lot of people has this issue, and therefore they roast the duck the day before, but not in the house, that would be way to easy. ;0)

Danish Pork Roast

We make the pork roast in the grill/BBQ, on indirect heat, with a pan under to save the drippings, and this pan has to be refilled with water a couple of time while roasting. Other than that, its the same recipe as here:

Danish Pork Roast

By slow roasting the duck you get the most juicy duck ever. 

Slow-roasted Duck.

For the traditional Danish Christmas dinner serve with caramelizes potatoes and pickled red cabbage.

Rullepølse - Spiced Meat Roll

Rullepølse - Spiced Meat Roll

December 15th.

Rullepølse is a traditional cold cut served for lunch in Scandinavian countries. The spices may be different for the different countries, but my favorite is the spiciness from pepper and allspice. 

Here I served rullepølse with meat flavored jello/gelatin, and raw onions. Another way is with mustard and pickled beets. Another more untraditional way is with mayonnaise and raw button mushrooms. The latter was my favorite way to eat my parents homemade rullepølse.

My parents always made rullepølse in the weeks up to christmas. Normally they would buy rullepølse at the grocery store. To be honest, the homemade tasted so much better, but in a busy life, we all take shortcuts. 

Makes 1 

Ingredients:

• 1 - 1½ kg (2-3 pound) pork belly or pork loin

• 3-4 tablespoons coarse sea salt salt

• ½ teaspoon sodium nitrite (food grade) optional*

Spice blend:

• 1 onion, finely chopped

• 3 teaspoons freshly ground black pepper

• ½ teaspoon ground allspice

• 2-3 packets (21 g) gelatine

Cooking broth:

• water

• 2-3 teaspoons salt

• 10-15 whole peppercorns

• 2 bay leaves

• 1 onion optional

Directions:

If you are using a pork loin, you need to cut the meat into a large rectangle about ⅕ inch (1 cm) thick.  

Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight.  Trim any really thick places if that side is too thick when you roll it up. Lay the pork belly flat on a cutting board and sprinkle salt and sodium nitrite all over. Fold the meat up, and place it in a ziplock bag in the refrigerator for 24-36 hours. 

Rinse the meat, and pat it dry with paper towel. Lay the meat flat on a cutting board, and sprinkle it with ⅓ of the gelatin powder. Spread the chopped onion on top. Sprinkle a good amount of pepper and allspice blend on top, ending with the rest of the gelatin. 

Carefully roll or fold up the meat into a large sausage. Use cooking twine to tie the meat up all the way.

Bring water to a boil, and place the rullepølse in the water with salt, peppercorns and bay leaves. Cook the rullepølse for 2 hours at a simmer. 

When cooked, place the rullepølse in a press. I used two loaf pans and tied it up hard with more twine. Put the rullepølse in a large ziplock bag and into the refrigerator for at least 12 hours.

Remove the twine, and slice the rullepølse in thin slices, and serve it on rye bread or another good bread, as an open faced sandwich.

Enjoy!

*Sodium nitrite makes the rullepølse keep the pinkish color.