I have been using your recipe for 6 years now, and its always perfect, thank you so much. Your website helped me a lot.

the main thing about caramelized potatoes (I assume those are what you mean) is to make sure they're completely cooled before caramelized, or the browning will slide right off instead of adhering.

For the Danish Christmas 99% of the time is served duck :-)

Thanks for your nice comment. I am happy that you like my site and can use some of the recipes. I am trying to keep my recipes as traditional as possible so I am sure you can recognize some of your mormos recipes in mine :-) Regards Kim (NordicFoodLinvg.com)

Kim. Thank you so much. It came out perfectly. I strained the duck fat with a tea filter and used it to make roasted potatoes and also Yorkshire puddings in the next few of weeks.

I recall many of your recipes from the meals my mormor prepared during our visits to Horsens! Congratulations on a well presented and maintained website😊

Hello. I don't score or prick the skin of the duct. The important thing is to use plenty of salt and rub it into he skin. It sounds about right - a duck of about 6 lb should have about 3 hours. Regards Kim (NordicFoodLivng.com)

;-)

That is a good question. The print-friendly recipes is something that I have to manually implement on my site. It's a big job and I'm slowly working through all my recipes. :-)