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Roasted duck leg on mashed potatoes with onion, purple cabbage cream and blueberry jus

$An overhead view of a dish of roasted duck with a potato fondant, red cabbage, parsnip and carrot chips, caramelised potatoes (brunede kartofler in Danish), and a duck-infused sauce. In Denmark, this dish is traditionally eaten on Morten’s Aften in early November. St. Martin’s Eve (Mortensaften) on 10 November is associated with the missionary and later bishop, Martin of Tours. In Denmark, traditionally, goose is eaten for dinner – or, if you’re looking for a more affordable alternative, you can serve duck.\nAccording to legend, St. Martin hid in a goose shed to avoid being consecrated as the bishop. But the geese gave him away with their cackling. Getting back at them, albeit slowly, St. Martin declared that every 10th of November, geese should be served as the main meal.$

Duck confit with purple cabbage and mashed potato on white plate

Grilled duck breast with blackberries and blackberry sauce with pickled peaches on a light ceramic plate. The plate stands on a light background.

Close-up of delicious roast duck with red cabbage and dumplings served in a plate. Traditional festive eating.

pan roasted duck breast sliced and served with braised red cabbage

Pan-fried duck breast served and ready to eat, served with red cabbage with mandarin oranges, caramelised potatoes, (brunede kartofler in Danish) new potatoes, parsnip and carrots chips and a duck-infused sauce.

Roast duck thigh and vegetables served on wooden table

Duck meat with Fermented red cabbage and rolled dumpling

Duck breast in blackberry sauce. Homemade organic food.

Duck Breast slices with Sweet Potato Plate

Christmas lunch, Turkey, roast potatoes, sprouts, carrots, red cabbage, chipolata, roasted parsnip and gravy and stuffing on a white plate in window daylight.

Duck breast with berry sauce and red cabbage on grey plate

Overhead view of slices of pan-fried duck breast served with new potatoes, red cabbage and parsnip chips, and an orange and whiskey-infused sauce.

Grilled confit duck legs served with braised red cabbage

Directly above view of duck meal in restaurant

Gebratene Ente mit Rotkohl und Kartoffeln

Slow cooker duck leg confit with mashed potatoes, green herb oil and caramelized shallots. Grilled salmon with vegetables. Close-up composition on concrete background.

A gourmet dish showcasing duck confit paired with beet puree, roasted potatoes, and crispy bacon. The presentation is elevated with microgreens and a drizzle of rich sauce, creating a sophisticated fine dining experience.

Roast Duck with beetroot sauce, fried potatoes and beetroot chunks

A beautifully presented fine dining dish featuring a grilled crispy duck, creamy mashed potatoes, and golden potatoes, artistically arranged and garnished with fresh rosemary and balsamic drizzle for a gourmet presentation

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