Dish

Juleand

Christmas Roast Duck

Juleand is a festive dish that is typically served during the Christmas season in Denmark. The duck is first seasoned with salt and pepper, then stuffed with a mixture of diced apples and prunes. It is then roasted in the oven until the skin is crispy and the meat is tender. The dish is often served with boiled potatoes, red cabbage, and a sweet and sour sauce made from the duck drippings. Juleand is a rich and flavorful dish that is perfect for a holiday feast.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Poultry Dish

Origins and history

Juleand has been a traditional Christmas dish in Denmark for centuries. The dish is said to have originated in the Middle Ages, when ducks were a common source of meat for the wealthy. Today, Juleand is still a popular dish in Denmark and is often served at Christmas parties and family gatherings.

Dietary considerations

Juleand is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Juleand, with different stuffing ingredients and cooking methods. Some recipes call for the duck to be marinated in red wine or brandy before roasting, while others use different fruits and spices in the stuffing. Some versions of the dish also include a side of pickled red cabbage or lingonberry sauce.

Presentation and garnishing

Juleand is typically presented whole on a platter, with the stuffing visible through the cavity. The dish can be garnished with fresh herbs, such as parsley or thyme, and served with a side of sweet and sour sauce.

Tips & Tricks

To ensure that the duck is cooked evenly, it is important to prick the skin all over with a fork before roasting. This will allow the fat to render out and the skin to become crispy. It is also important to baste the duck with its own juices every 20-30 minutes while it is roasting to keep it moist and flavorful.

Side-dishes

Boiled potatoes and red cabbage are traditional side dishes for Juleand. Other popular sides include roasted root vegetables, green beans, and glazed carrots.

Drink pairings

Juleand pairs well with a variety of red wines, such as Pinot Noir or Cabernet Sauvignon. It also goes well with a cold beer or a glass of aquavit, a traditional Scandinavian spirit.