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Morten's Duck and Red Cabbage Salad

Recipe by: Nikolaj Juel
Serves: 4

Procedure

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.

Mix them all together and pour on dressing.

Ingredients

Red cabbage salad 

  • 1/4 large red cabbage
  • 10 stems kale (cut away the stalks)
  • 2 pears
  • 2 oranges
  • 50 g walnuts

Dressing

  • Juice of 1 orange
  • Juice of ½ lemon
  • Honey
  • 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.