Saturday, January 1, 2011
Delicious Danish New Year
It was my first time ever roasting a duck. This presented a few problems. It is a lot like making a tiny turkey. I didn't realize until it was slightly too late that the fatty skin should be pricked to let the fat drain as it cooks. I found out later this helps make the skin crispy. I ended up overcooking it a little but the wine/prune sauce took care of any dryness. My husband and I thoroughly enjoyed the meal. The kids were a little more picky. Ryan tried one bite of duck and decided it was not for him (he's not really a meat eater unless it's steak). Jessica has problems with any long stringy cooked veggie so her cabbage was carefully pushed to the far reaches of her plate. Poor Alyssa, my usual kitchen helper, wasn't feeling good so she didn't eat anything and just went to bed. The rice pudding, which in Denmark is called ris a l'amande, went over much better. All in all we enjoyed our culinary trip through a traditional Danish feast. Check out foreignfoodfest.blogspot.com for more details on the recipes.