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

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

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

Duck breast with berry sauce and red cabbage on grey plate

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

Duck meat with Fermented red cabbage and rolled dumpling

Duck confit with purple cabbage and mashed potato on white 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.

Roast duck thigh and vegetables served on wooden table

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 in blackberry sauce. Homemade organic food.

Gebratene Ente mit Rotkohl und Kartoffeln

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 with beetroot sauce, fried potatoes and beetroot chunks

Grilled confit duck legs served with braised red cabbage

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

Roast duck thigh, boiled potatoes, baked apples and braised red cabbage served on black plate on wooden background

Pan-fried duck breast sliced and ready to eat, served with red cabbage with mandarin oranges, new potatoes, parsnip and carrot chips and a duck-infused sauce.

Eating meat with sauce and blackberries at the restaurant

Portrait of a plate of Arroz con camarones food on the restaurant table

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