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

Red curry duck with grapes are served in Thai restaurant

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

Traditional Christmas lunch in Denmark and other Scandinavian countries is roasted pork, here a pork loin, served with red cabbage and a Danish speciality of “brunede kartofler” These are small, round and firm potatoes that have been lightly boiled and peeled they are then placed in a large skillet and covered in a melted sugar and butter sauce to give them light brown colour and a delicious sweet taste. Please see my other pictures in this series.

stewed duck fillet with pears and herbs. Top view

A duck dinner with gravy.

Christmas Goose with Dumplings on black Bachground

Image of a roasted duck with red cabbage and apple pureed

pan roasted duck breast sliced and served with braised red cabbage

View of a meat based meal at gourmet restaurant

Duck confit with purple cabbage and mashed potato on white plate

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.

Duck breast in blackberry sauce. Homemade organic food.

Duck meat with Fermented red cabbage and rolled dumpling

Duck dish with vegetables

Single blackberry isolated on white background

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Purple cabbage in the food processor view from above

Christmas Goose with Dumplings on black Bachground

Duck Fried Rice

Roast duck thigh and vegetables served on wooden table

Overhead view of a dish of roasted duck cooked to celebrate Morten’s Aften in Denmark on the eve of November 11th to mark the feast of St. Martin when it is traditional to eat a dinner of goose or duck, served with red cabbage, boiled and caramelised potatoes, prunes with apple and red currant jelly. Colour, horizontal close-up.

Duck with dumplings and red cabbage

Roast duck with dumplings on white

A beautifully plated dish features seared duck breast accompanied by colorful vegetable garnishes and a berry sauce. The presentation highlights the culinary artistry evoking luxury.

Single blackberry isolated on white background

cabbage salad with duck breast

Venison fillet with beetroot carpaccio and blackberries on dark plate, close-up shot

Overhead view of a dish of Duck Confit with potato fondant, red cabbage, parsnip and carrots chips and a duck-infused sauce.

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