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.

Serve with old-fashioned red cabbage salad and browned potatoes.

Price's homemade old-fashioned red cabbage

James Price wants his red cabbage to be entirely classical - it must be a neutral accompaniment for the duck and Christmas dinner. Preferably make the red cabbage some days before. It only improves by standing and maturing. 

1 kg red cabbage
approx. 100 g butter
approx. 100 ml ordinary stock/ pickling vinegar
2-300 ml concentrated redcurrant juice
1-2 tsp. salt
4-5 cloves
sugar to taste
redcurrant jelly
a little fat from roast duck or pork
maybe 1-2 tbsp. caraway seeds if liked

This is what you do:

1. Cut the cabbage into quite thin strips, then further into small pieces. 

2. Melt the butter in a saucepan, and add the cabbage. Let it fry over medium heat, stirring all the time, until the cabbage has collapsed altogether.

Add vinegar, redcurrant juice and salt and cloves, cover and leave the cabbage to simmer gently for at least two hours. Stir at regular intervals, and maybe add more redcurrant juice or water, if it is boiling dry. 

3. Flavour with redcurrant jelly, a little fat from the roast duck or pork, sugar and maybe a little extra salt. 

4. Preferably make the red cabbage some days before it is to be used – it only improves by standing and maturing. 

TIP: If you like, you can flavour the cabbage with brown caraway seeds.