IN SEASON


And don't forget the special sides...


SPECIAL GRAVY Serves 8


FOR THE STOCK 2 carrots 200g celeriac 2 onions 2 duck legs 1 bottle of red wine 1 tbsp black peppercorns 4 bay leaves 1 tbsp coarse sea salt


FOR THE GRAVY 75g salted butter 6 tbsp plain flour 100ml port


1 tsp Danish Blue cheese 1 tbsp redcurrant jelly 300ml double cream freshly ground pepper


1 tsp gravy browning, or to taste (optional)


1 To make the stock, peel the carrots, celeriac and onions and cut them into chunks. Fry the duck legs in a saucepan in their own fat, turning occasionally, until golden brown. Add all the other ingredients and bring to a boil with 1.5 litres of water.


2 Reduce the heat and simmer, uncovered, for two to three hours. Strain the stock through a sieve. Cool and store in the fridge. Scrape off the fat that sets on top. There should be 1.2 litres of stock.


3 For the gravy, melt the butter in a saucepan. Whisk in the flour and cook until foaming and turning slightly brown. Add the stock a little at a time, stirring after each addition, until there are no lumps left.





Prepare the stock one or two days in advance.


4 Slowly bring to a boil and add the port, blue cheese, redcurrant jelly, cream and pepper, stirring constantly. Leave to simmer for a few mins and season to taste with salt and pepper. Adjust the colour with gravy browning, if you want. Reheat when ready to serve.


Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing Limited


RED CABBAGE Serves 8


50g salted butter


2–2.5kg red cabbage, cored and shredded


1 onion, finely chopped 8 cloves 2 bay leaves 100g caster sugar 1 cinnamon stick 100ml blackcurrant cordial 1 tbsp duck fat Salt & freshly ground black pepper


1 Melt the butter in a big saucepan and sauté the cabbage, turning, until shiny.


2 Add all the remaining ingredients except the seasoning with 100ml of water.


3 Cover and simmer for 2 hours. Finally, season generously with salt and pepper.


Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing Limited


14 | THE WEST COUNTRY FOODLOVER


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