Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under "Preparation".
The dish is made as follows: roast a whole duck until it is crispy and golden on the outside and pink - fairly bloody - on the inside. You then present the whole duck to your guests, who are supposed to nod in recognition when they see it. The next stage is to cut off the thighs and return them to the oven for further roasting. The breast is then cut off and sliced and it should still be more red than pink on the inside.
Next comes the hard part: place the bones and everything else that is left, i.e. not the breast or thighs, in a duck press, which is a large device which resembles an old, silver-plated instrument of torture. After a lot of effort on the part of whoever is operating the duck press, you will obtain a few drops of juice - a mixture of duck fat and blood, which can be used instead of butter for thickening the sauce. The dish is then served twice: first the breast with the blood sauce, followed by the crispy, roasted duck thighs.
The important thing here is that you buy a white mold cheese where the mold covers the whole cheese. The cheese needs to melt in the middle and stay there until someone cuts it open. The warm, soft cheese mixes well with the tomatoes, honey and grilled lemon. Even those who claim they canât cook will be able to pull this off!
This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which is cooked in a peppery olive oil. This is as simple as it gets.
In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have made this veal roulade even more exclusive by using sherry and both dried and fresh chanterelles.
Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an hour until it has a strong taste of duck. Boil the juice until around 1 cup (2.5 dl) remains. Sieve the juice and add […]
Brown cheese, or brunost, is something you must try when you come to Norway. All Norwegians eat it, and it's almost like a religion. It is sweet and savory at the same time. However, it is a tough challenge to cook and serve this dish to my Norwegian guests, who have never ever seen brown cheese prepared in this way.
I gave it a crunchy shell, which became a big hit with my guests. I guess they liked my Swedish twist. Believe me, it was really good!
There are two things that make my heart jump: diamonds, or a crate of fresh vegetables, earthy and sweet, harvested with a farmerâs passion and pride. I did not intend to cook this dish with beets, but I coincidentally came over some nice specimens. That is how it usually is. They created a sweet harmony between the dove and the pork belly.
Crush the herbs with a pestle and mortar, and add salt and olive oil to make a paste. Mix with the other ingredients and add enough milk to make a rough dough. (Its texture should be similar to that of rice pudding.) Add the dumplings to the soup and let them cook for about 3-4 […]
Open omelets are beautiful, and you can use all kinds of ingredients. Jarlsberg cheese is sweet and nutty. It takes three years to bring out all these distinct flavors in the cheese. Be sure to buy a cheese with flavor. There are just too many bland cheeses on the market.
Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.
It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.