Hærfest feast

Roast duck (or goose) with apples and root vegetables

If using goose instead: scale up the quantities and follow pack roasting times — a whole goose typically needs around 20 minutes per 500g at 180°C (160°C fan / gas mark 4).

Ingredients

• 2 duck breasts (or a small duck leg joint each)
• 1 apple, cored and cut into wedges
• 1 small swede or parsnip, chopped
• 1 tbsp oil
• Salt and pepper
• A few sprigs of thyme

Method

1. 01

   Preheat the oven to 200°C (180°C fan / gas mark 6).

2. 02

   Score the duck skin and season well. Place skin-side up in a roasting tin with the apple and root vegetables tossed in oil around it.

3. 03

   Roast for 25–30 minutes (breasts) or 45–50 minutes (leg joints), until the duck is cooked through and the vegetables are tender.

4. 04

   Rest for 5 minutes before serving.

Braised red cabbage

Ingredients

• ¼ red cabbage, shredded
• 1 tbsp butter
• 1 tbsp sugar
• 1 tbsp vinegar
• Splash of water

Method

1. 01

   Soften the cabbage in the butter over low heat for 5 minutes.

2. 02

   Add the sugar, vinegar and a splash of water, then cover and simmer for 20–25 minutes, until tender, stirring occasionally.

Apple and pear crumble

Ingredients

• 1 apple, peeled and chopped
• 1 pear, peeled and chopped
• 1 tbsp sugar
• 75g plain flour
• 50g butter, cold and cubed
• 25g sugar (for the topping)
• 25g oats (optional)

Method

1. 01

   Preheat the oven to 190°C (170°C fan / gas mark 5).

2. 02

   Toss the apple and pear with 1 tbsp sugar and place in a small baking dish.

3. 03

   Rub the flour and butter together until it resembles breadcrumbs, then stir in the topping sugar and oats.

4. 04

   Scatter over the fruit and bake for 25–30 minutes, until golden and bubbling.

5. 05

   Serve warm.

Cider or apple juice

Ingredients

• 300ml cider or apple juice
• A cinnamon stick or a few cloves (optional)

Method

1. 01

   If serving warm, gently heat the cider or apple juice with the cinnamon stick or cloves for 5 minutes, without letting it boil.

2. 02

   Serve warm, or chilled over ice if you prefer it cold.