Christmas Dinner

Christmas Dinner

Traditionally, in Austria we would serve fish, mainly carp. As none of us is big fan of this fish, that has a tendency to tasty slightly muddy, we decided to prepare stuffed slow roasted duck with port wine sauce, red cabbage and potato dumplings.
The stuffing was simply diced apples and onions, which makes the duck very juicy, while enhancing its flavor!

Slow roasting, as we want to have some time with family, decorating the christmas tree or play some games. You just need to put some of the liquid on the duck to avoid it to get dried out.

We were lucky with the duck, as it did not only come with neck, heart and liver, but also with its gizzard (first time for me at least to get that). The liver and heart we used to prepare paté on crostini as starter, the gizzard we used for confit.

What a gorgeous meal and look at the christmas tree, how beautiful!