MORTEN'S DUCK AND RED CABBAGE SALAD
Brush the duck with oil, season with salt and pepper.
Roasting time in Morsø Forno, maybe on Morsø Fry Plate approx.. 2 to 2½ hours - depending on how much you stoke up.
Only stoke on one side and with good flames.
Turn the duck over and round from time to time.
Pour off and save the fat at intervals.
Use a roasting thermometer to measure the core temperature, which must be 75°C.
Can be served with red cabbage salad and browned potatoes.
Red cabbage salad - 4 persons.
1/4 large red cabbage
10 stems kale (cut away the stalks)
50 g walnuts
Juice of 1 orange
Juice of ½ lemon
A little good oil
Season with salt and pepper
Cut red cabbage and kale very finely (maybe use a mini chopper for the kale) and turn gently in a little oil in a hot pan.
Cut the pears into very fine slices.
Fillet the oranges.
Coarsely chop the walnuts.
Mix them all together and pour on dressing.