recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
recipe is the ultimate Danish holiday dish from
Chef Torben Jensen of Gråbrødre Torv 21 restaurant".
cup (1/2 stick) butter
6 cups thinly sliced red cabbage (from half
of large head)
3 cups blackberry-cranberry juice
1 3/4 cups dry red wine
1/2 cup red wine vinegar
1/4 cup sugar
1/2 orange, sliced
1 cinnamon stick
x 5 1/4-pound duck
26 large prunes, pitted
1 Granny Smith apple, halved, cored, sliced
butter in heavy large saucepan over medium heat.
Add cabbage; sauté 2 minutes. Add 2 cups
juice, 1 cup wine, vinegar, sugar, orange and
cinnamon. Simmer until cabbage is tender and
almost all liquid has evaporated, stirring occasionally,
about 1 hour. Discard orange. Season to taste
with salt and pepper. (Cabbage can be made 1
day ahead. Cool slightly. Refrigerate uncovered
until cool, then cover and chill.)
oven to 450°F. Place duck on rack in roasting
pan. Place 10 prunes and apple in duck cavity.
Sprinkle duck with salt and pepper. Roast duck
25 minutes. Reduce oven temperature to 350°F.
Continue roasting until meat thermometer inserted
into thickest part of thigh registers 160°F,
about 1 hour 15 minutes.
combine remaining 1 cup juice and 16 prunes
in heavy medium saucepan. Cook over medium heat
until prunes absorb almost all liquid, stirring
occasionally, about 10 minutes.
duck to platter. Tent with foil to keep warm.
Pour off fat from pan. Add remaining 3/4 cup
wine to roasting pan, set over medium heat and
bring to boil, scraping up any browned bits.
Add wine mixture to prune mixture; simmer until
sauce is reduced to 1 cup, about 4 minutes.
cabbage to simmer, tossing occasionally. Slice
duck; arrange on plates. Spoon prune sauce over.
Serve cabbage alongside.