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Dec 9, 2007 11:39 AM

DUCK for Christmas dinner...needs accompaniment ideas!


What would you serve with duck for a nice Christmas dinner?

I am looking for ideas bordering on traditional to appease my Scottish family (read bland, mashed potato-lovin, boiled meat, salt and pepper is as spicy as it gets).

I am thinking of doing some red cabbage and bacon, maybe some brussel sprouts....but what else??

Any recs from starter to sauce for the duck to dessert is appreciated.


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  1. I like parsnip and potato (or just parsnip) puree with butter!

    1. Fried Sweet Potatoes
      Serves: 6


      • 3 sweet potatoes
      • 1 stick butter
      • 1 Tablespoon vegetable oil
      • - granulated sugar


      1. Bring a large pot of water to a boil.
      2. Add sweet potatoes, and boil for about 10 minutes until partially cooked but still firm.
      3. Remove from water, allow to cool, peel and cut into ½ inch slices.
      4. Combine butter and oil in a large black cast iron frying pan.
      5. Melt butter in a over medium heat.
      6. When butter starts to bubble, add sweet potatoes, and fry until edges start to turn brown, turning occasionally.
      7. Sprinkle fried sweet potatoes with a slight amount of granulated sugar.
      8. Serve hot.

      1. Baked stuffed apples.
        Roasted acorn squash with maple syrup
        Wild rice pilaf with almonds.

        1. This recipe is absolutely fantastic, and is meant to accompany duck:

          It is for a dried cherry and shallot confit - if your family might be wary of something like that, you could spin it as a dolled-up cousin to cranberry sauce.

          As for dessert, Linzer cookies might be a great touch. They are a variation of shortbread, so they've got familiarity going for them, and are also extremely, addictively yummy.

          1. I'd second the parsnips. as a sauce/side, try to stew halved dried calmyrna figs in ruby port for about 20-30 minutes over low heat witha couple of cloves and a couple of allspice berries.let stand for an hour or 2 or overnight in fridge.warm before serving