Duck roasted over an open fire is always a treat. Especially in the hunting season, when you can perfectly well do the Christmas duck this way.

I've chosen to spatchcock the bird, which makes it easier to grill. This is also sometimes called "butterflying" the duck. You do this by cutting along the back and folding the bird out like opening a book. You can do the same with all game birds. I used a mallard, which is the most common wild duck in Denmark.

CAMPFIRE POTATOES

  • 500 g potatoes, washed and quartered.
  • A sprig of thyme
  • A sprig of sage
  • 4 cloves of garlic, whole and unpeeled
  • Olive oil
  • Salt and pepper

Put the potatoes in a bowl with the herbs and garlic. Add a couple of tbsp olive oil and season well with salt and pepper. Take a large sheet of aluminium foil and fold it in half, to make a double layer. Place the potatoes in the middle. Fold the foil over the potatoes and tuck in the edges all the way round.

Put the potatoes in the embers. Turn them every 10 minutes until they are ready, which should take about 30-35 mins.

RED CABBAGE SALAD

  • 1/2 red cabbage, cut into thin strips
  • 1 handful walnuts, roughly chopped
  • 1 handful broadleaf parsley, roughly chopped
  • An orange
  • 1 tbsp balsamic vinegar
  • 3-4 tbsp olive oil
  • The juice of half a lemon
  • Salt and pepper

First we make the dressing. Combine the olive oil and balsamic vinegar. Season with salt and pepper, and add lemon juice to taste.

Top and tail the orange, and remove the peel with a sharp knife. Cut it into slices 1 cm thick and put to one side.

Put the red cabbage, walnuts and parsley in a bowl with the dressing. Mix well and add salt and pepper to taste. Add the orange slices and mix gently. Put to one side.

THE MALLARDS

  • 2 mallards, spatchcocked
  • 2 sprigs of rosemary, finely chopped
  • Peel of one orange, finely grated
  • Olive oil
  • Salt and pepper

Marinate the duck in rosemary, orange zest and olive oil. Season with salt and pepper and place it on the grill skinside down. Turn the duck every five minutes, so it is evenly grilled all over.

Grill the duck until it is medium rare, and then let it rest for 5-10 minutes.

Cut the meat from the bone and serve with campfire potatoes and a red cabbage salad.

N.B. There are different rules of thumb for checking that a piece of meat is medium rare. In general, cooked meat is more elastic than rare meat. When the meat is medium rare, it is just springy enough to bounce back when you press down on it with your finger. You can also use a meat thermometer. The temperature should be 60-62 degrees C

Bon Appetit!