Anglers yellow peas

Shopping list for 10 adults

1 duck approx. 3000 g fresh or frozen 1 kg cooking pork loins or neck 1 kg smoked bacon or smoked ham 500 g of the best "Medisterpølse" Medistersausage 1.5 packets "Møllerens Gule Ærter" - Miller's Yellow Peas 1 packets provides a thin soup to 4 l 2 packets provides a very thick soup to 4 l Soup spices for cooking the meat: Leeks, carrots, parsley, parsnips, thyme, bay leaves, onion, garlic and chilli Soup Herbs: 1 pk. frozen soup herbs 1 kg 2 glass pearl onions 4 l soup The brine for curing the duck 6 % or 6 °Baume: 6 l water, 400 g salt, 150 g sugar (300 g of common salt and 100 g of sodium nitrite 0.6% salt) 20 whole juniper berries, 1 onion, 1 red chili pepper, 10 bay leaves and 10 peppercorns Use 20% Sodium nitrite 0.6% salt E250 is best, gives red duck meat Can be purchased in Sweden or try at your butcher. Important: Because of the brined duck, soup should season with salt and pepper at the end Extras: Hot Dijon Mustard, beetroot and Full-grain rye bread

I am an angler in Scandinavia Home Recipe No. 44 Anglers yellow peas

Procedure without liability: The yellow peas should be made the day before they are eaten, but there is a long preparation time before you come so far. The cured duck must be prepared three days before the yellow peas should be made. Well! I know that it is not a fish recipe, but we are always a few anglers that eat yellow peas January, 17. The day after the start of trout fishing in the sea. The brine must be cooked well through with the spices before it is poured over the duck. The brine resting overnight to cool max 5 °C. Place the thawed duck in a suitable large plastic container for food and pour over the cold brine and place it in the refrigerator for the next three days. Remember the duck must be completely covered with brine and the temperature is maintained at 5 °C or less. Use a plate to keep the duck below the surface. The cured duck is taken out of the brine and rinsed under the tap before putting it in clean, cold water for an hour. Then the duck is boiled in 4 liters of water together with pork, smoked pork, medister sausage and a "Suppevisk" = a bundle of green. (Some water disappears during boiling). Tip! Divide the duck into 4 pieces and it will fit better in the pot together with the other meat. The sausage boil for 20 minutes, the two pieces of pork cooked in 1 ½ hours and the duck in 2 hours. Remember skimming the surface from "impurities". When the meat is tender take it up and cools before placing it in the refrigerator for use the next day. The soup filtered and aliquoted to 4 l, if anything is missing, add water. The soup is placed cold to the next day. Now the duck fat and lard congealed and lies like a lid on the surface. 90% of this is removed and can be used later to make spiced lard of. Can not wait till next day, the soup skimmed of fat before continuing. Cook the soup and add the frozen vegetables and a bunch of thyme. Bring soup and herbs to a boil and cook further for 10 minutes, then pearl onions and 1 to 2 packets Miller's Yellow Peas sprinkled slowly, stirring constantly. Find a suitable consistency and cook on the low heat 10 minutes more, stirring constantly. The yellow peas can of course be eaten immediately, but they are best the next day. Yellow peas are always a little thicker day after. Serving: It may be a good idea to cook some nice potatoes into the soup and servers them to the dish. Garnish: Fresh thyme needles make nicely and tastes good in soup, but remember that it must be the new twigs, which are soft. Drink: A cold beer and a Porse Snaps do well for the heavy soup. Hint: If you want the soup a little thicker, you can dribble a little vinegar in the yellow peas before serving.