>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM SKIEN IN SOUTHEASTERN NORWAY.

I'M ANDREAS VIESTAD.

SKIEN IS THE HOMETOWN OF NORWAY'S MOST FAMOUS PLAYWRIGHT, HENRIK IBSEN.

IN FACT, HE USED TO LIVE IN THIS HOUSE RIGHT HERE.

THESE LAST FEW YEARS, THERE'S BEEN AN INCREASED INTEREST IN NORDIC AND SCANDINAVIAN COOKING.

MUCH OF IT HAS BEEN DRIVEN BY A FEW HYPER-MODERN RESTAURANTS IN THE BIG CITIES.

I THINK THAT'S A GREAT THING, BOTH FOR US WHO LIVE HERE, AND FOR WORLD GASTRONOMY.

BUT AT THE SAME TIME, IT'S IMPORTANT THAT WE DON'T FORGET THE OLD FOOD TRADITIONS.

FOOD THAT MAY SEEM A LITTLE BIT UNFASHIONABLE TODAY, BUT WILL STILL TELL US AN IMPORTANT STORY ABOUT WHO WE ARE, WHERE WE COME FROM, AND IT WILL STILL TASTE GREAT.

IN TODAY'S PROGRAM, WE'LL LOOK AT THE FOOD SCENE AT HENRIK IBSEN'S TIME.

I'M GOING TO START OFF BY MAKING A COLORFUL HERRING SALAD WITH AN INTERESTING STORY.

THEN I'M GOING TO VISIT A LOCAL FOOD FESTIVAL, WHERE WE'LL LEARN MORE ABOUT THE MOST IMPORTANT FOOD TRADITIONS AND PRODUCTS OF THE REGION.

MILK HAS ALWAYS BEEN IMPORTANT, EVEN MORE IN EARLIER TIMES THAN NOW.

AND IN ORDER TO MAKE THE MILK KEEP, IT WAS OFTEN FERMENTED.

I'M GOING TO USE THIS SLIGHTLY SOUR MILK TO MAKE A BREAKFAST OR DESSERT DISH WITH HONEY CRACKERS AND SWEET PLUMS.

HENRIK IBSEN UINSPIRATION FROM SKIEN IN MANY OF HIS PLAYS.

HIS MOST IMPORTANT PLAY, "THE WILD DUCK," IS A RATHER DEPRESSING TALE OF LIES AND IT'S A FAMILY TRAGEDY.

I WILL, HOWEVER, MAKE A VERY LITERAL INTERPRETATION.

I'LL GO DUCK HUNTING, AND I'LL USE THIS DUCK FOR A RICH, NORWEGIAN VERSION OF CANARD A LA PRESSE.

WE DON'T LIKE TO THINK ABOUT IT, BUT THERE IS A CLOSE CONNECTION BETWEEN GASTRONOMY, HISTORY AND POLITICS.

WHEN WE SIT DOWN WITH A MEAL, THAT MEAL HAS BEEN FORMED BY THE TIME WE LIVE IN, AND THAT AGAIN HAS BEEN FORMED BY POLITICAL CIRCUMSTANCES.

AND THAT'S QUITE OBVIOUS WHEN IT COMES TO THE FIRST DISH I'M GOING TO MAKE TODAY.

REMEMBER IN IBSEN'S TIME, IN THE 19th CENTURY, NORWAY WAS IN A UNION WITH SWEDEN.

WE HAD SORT OF SEMI-INDEPENDENCE.

WE HAD OUR OWN CONSTITUTION, OUR OWN PARLIAMENT, BUT WE SHARED THE SAME KING AND WE SHARED THE SAME FLAG.

THIS HERE IS THE SWEDISH-NORWEGIAN FLAG.

THIS PART IS THE SWEDISH PART OF THE FLAG, WHICH HAS BEEN JOINTED WITH THE NORWEGIAN PART OF THE FLAG.

AND BECAUSE IT LOOKED SO MESSY, PEOPLE REFERRED TO IT AS A "HERRING SALAD."

SO I'M GOING TO MAKE A HERRING SALAD, WHICH IS INSPIRED BY THIS FLAG.

I'M STARTING OFF WITH THE WHITE PARTS OF THE FLAG.

HERE I'VE GOT SOME FINELY CHOPPED CELERIAC AND LOVELY, LIGHTLY SALTED HERRING.

WHEN HERRING IS SALTED, IT CAN LAST ALMOST FOREVER.

HAT'S WHAT MOST NORWEGIANS ATE DURING THE LONG, LONG WINTERS.

AND TWO TURNIPS.

AND ONE APPLE FOR FRESHNESS.

SOME SOUR CREAM.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

THIS HERE IS A REALLY GOOD HERRING SALAD.

AND THERE ARE A FEW OTHER INGREDIENTS AS WELL THAT ARE COMMON IN A HERRING SALAD.

AMONG THEM, BEETROOT AND POTATOES.

AND I HAVE SELECTED A POTATO THAT IS KIND OF BLUISH IN ITS COLOR.

YOU PROBABLY UNDERSTAND WHY.

ONION.

HERE I'VE GOT SOME FINELY CHOPPED ONION.

AND A HARD-BOILED EGG -- OR HARD-COOKED, AS SOME SAY.

SOME STRONG MUSTARD.

AND THE EGG YOLK.

HMM-HMM.

DON'T SAY THAT THAT HERRING SALAD DOESN'T LOOK A LITTLE BIT LIKE THAT HERRING SALAD.

IT'S REALLY GOOD.

I'M AT THE MERSMAK FESTIVAL, AN ANNUAL FOOD FESTIVAL HELD HERE IN SKIEN.

THE FESTIVAL SHOWCASES SOME OF THE FANTASTIC PRODUCTS FROM TELEMARK, THE COUNTY IN THE HEART OF NORWAY.

THERE ARE PRODUCTS FROM THE MOUNTAINS, PRODUCTS FROM THE SEA.

THERE ARE DAIRY PRODUCTS, CHARCUTERIE.

THERE'S EVEN A STAND THAT CELEBRATES THE TELEMARK COW, AN OLD COW RACE THAT WAS NEARLY FORGOTTEN.

MILK HAS BEEN IMPORTANT IN SCANDINAVIA AT LEAST SINCE THE IRON AGE, AND IN THE COUNTRYSIDE, OWNING COWS WAS AN IMPORTANT SYMBOL OF WEALTH AND OF POWER IN THE COMMUNITY.

AND OF COURSE, PEOPLE DRANK MILK IN URBAN AREAS AS WELL.

BUT THEY DIDN'T DRINK MILK THE ME WAY AS WE DO.

REMEMBER, THIS WAS A TIME BEFORE PASTEURIZATION, BEFORE REFRIGERATION, WHEN THE MILK STILL HAD TO BE HAULED INTO TOWN ON A HORSE CARRIAGE.

SO EVEN IF THE FARM WAS JUST OUTSIDE OF TOWN, WHEN THE MILK REACHED ITS MARKET, IT WAS IN A CRITICAL STAGE.

YOU COULD PROBABLY DRINK IT STRAIGHT FROM THE VENDOR, BUT WHEN IT CAME INTO YOUR HOUSE, YOU HAD TO FIGURE OUT WHAT TO DO WITH IT TO PRESERVE IT.

AND THE EASIEST THING TO DO WAS TO MAKE SOUR MILK OR CULTURED MILK.

AND BY THAT I MEAN YOU ADDED SOME SORT OF FRIENDLY BACTERIA, WHICH HELPED TO SOUR THE MILK AND TO PREVENT THE ATTACK OF MORE HOSTILE BACTERIA.

THAT'S THE IDEA AND THAT'S THE PRINCIPLE.

AND WE STILL HAVE GOT SOME RECIPES USING THAT SOURED MILK, AND SOME OF THEM ARE QUITE GOOD.

I'M GOING TO MAKE ONE OF THE DISHES THAT HAS BEEN PRESERVED SINCE THIS TIME.

IT'S CALLED MELKERINGE, OR MILK RING AND ORIGINALLY IT WAS MADE IN A MILK RING, A WOODEN VESSEL THAT CONTAINED SOME LEFTOVER BACTERIA FROM THE LAST TIME THE SOURED MILK HAD BEEN MADE.

SO YOU JUST ADDED FRESH MILK, AND AFTER A DAY OR SO, YOU HAD CULTURED MILK.

IF WE MAKE IT TODAY, IT'S ALMOST AS SIMPLE.

HERE I'VE GOT ABOUT ONE QUART OF NORMAL WHOLE MILK.

I'VE HEATED IT UNTIL BUBBLES HAVE STARTED TO APPEAR, AND THEN I'VE JUST COOLED IT DOWN JUST SO THAT IT'S LUKEWARM.

TO WHICH I ADD ABOUT TWO DECILITERS, A LITTLE LESS THAN A CUP, OF CULTURED MILK.

YOU COULD ALSO USE SOUR CREAM.

AND THEN I JUST STIR IT IN.

AND THEN, THIS IS GONNA BECOME RELATIVELY SOUR, AND I WANT TO BE ABLE TO USE THIS AS A KIND OF DESSERT DISH AS WELL.

SO I'M GONNA ADD A LITTLE BIT OF SUGAR.

A MIXTURE OF WHITE SUGAR AND BROWN SUGAR, TO WHICH I'VE ADDED SOME ELDERFLOWERS, SO IT TASTES A LITTLE BIT OF ELDERFLOWERS AS WELL.

BUT YOU CAN ALSO USE JUST PLAIN WHITE OR BROWN SUGAR.

I'M ADDING FOUR TABLESPOONS.

AND STIRRING THAT IN AS WELL.

AND THE NEXT THING THAT HAPPENS NOW IS NOTHING.

WE DO NOTHING.

JUST TAKE THESE GLASSES OF MILK THAT HAVE HAD THIS INJECTION OF CULTURED MILK, COVER, AND JUST LEAVE AT ROOM TEMPERATURE FOR A DAY AND A HALF OR TWO DAYS, WHILE THE BACTERIA DO THEIR MAGIC.

VERY OFTEN, COOKING IS ABOUT DOING STUFF, BUT HERE, BY DOING NOTHING EXCEPT FOR WAITING, YOU GET THIS WONDERFUL SORT OF CREAMY, PUDDING-LIKE, PANNA COTTA-LIKE TEXTURE.

AND ALL YOU NEED TO DO TO SERVE THIS AS A DISH IS TO DRESS IT EVER SO SLIGHTLY.

SO I'M GOING TO ADD SOME OF THESE SMALL, VERY, VERY SWEET PLUMS.

AND THEN, A COMMON THING TO DO WOULD BE TO ADD BREADCRUMBS AND SUGAR AS WELL.

BUT INSTEAD OF DOING THAT, I'M GOING TO TAKE MY INSPIRATION FROM IBSEN, WHO WROTE IN HIS MEMOIRS THAT ONE OF THE THINGS HE REMEMBERS MOST FONDLY FROM SKIEN WAS BUYING THESE HONEY CRACKERS.

AND THEY SERVE MUCH THE SAME PURPOSE AS SUGAR AND BREADCRUMBS.

SO I JUST CRUSH THESE CRACKERS IN MY HAND.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

AND HERE IT IS, A REAL OLD-FASHIONED DESSERT.

IT REMINDS ME A LITTLE BIT ABOUT AN ENGLISH-STYLE TRIFLE, BUT IT'S GOT THIS SORT OF HINT OF ACIDITY AND FRESHNESS TO IT THAT I REALLY APPRECIATE.

IBSEN IS PROBABLY THE MOST IMPORTANT PERSON TO HAVE COME FROM SKIEN, AND HE'S CERTAINLY BEING HAILED AS SUCH.

THERE ARE STATUES OF HIM, THERE ARE STREETS NAMED AFTER HIM, THERE ARE STAIRS NAMED AFTER HIM.

THERE'S AN IBSEN HOUSE, AN IBSEN MUSEUM, AND THE THEATER HERE IS ALSO NAMED IBSEN.

THERE'S NO DOUBT THAT SKIEN WAS IMPORTANT TO IBSEN AS WELL.

HE HAS PLACED MANY OF HIS PLAYS IN TOWNS THAT REMIND US A LOT OF SKIEN, AND HE USES CHARACTERS FROM HIS CHILDHOOD IN HIS PLAYS.

BUT IT WAS NEVER AN EASY RELATIONSHIP.

HE DOESN'T JUST HAVE FOND MEMORIES FROM HERE.

HE HAILED FROM TWO OF THE MOST IMPORTANT FAMILIES IN THE REGION, BUT THERE WAS A SOCIAL FALL.

HIS FATHER WAS A BUSINESSMAN, AND HE NEVER QUITE MANAGED BUSINESS, SO IT WENT DOWN, DOWN, DOWN.

HE AVOIDED BANKRUPTCY, BUT JUST BARELY, AND HE BECAME BITTER, AND HE BECAME AN ALCOHOLIC.

AND HIS MOTHER BECAME NERVOUS AND RECLUSIVE, AND THIS SOCIAL FALL IS ALSO OBVIOUS IN THE PLAYS.

THERE'S AN UNEASE ABOUT QUIET FAMILY LIFE.

YOU HAVE THIS FEELING THAT YOU CAN NEVER BE SAFE.

YOU NEVER KNOW WHEN TRAGEDY IS GOING TO HIT.

DURING LARGE PARTS OF THE 20th CENTURY, IBSEN WAS THE WORLD'S MOST PLAYED PLAYWRIGHT, AFTER SHAKESPEARE, THAT IS.

HIS MOST IMPORTANT PLAY IS "THE WILD DUCK."

IT'S A FAMILY TRAGEDY.

IT'S ABOUT SECRETS, LIES AND DECEPTION.

AND THERE'S A WILD DUCK IN THE PLAY THAT FEATURES A PROMINENT ROLE, EVEN THOUGH IT'S NEVER ONSTAGE.

I'M GOING TO BE INSPIRED BY THAT PLAY, EVEN THOUGH THIS TIME IT'S NOT GOING TO BE A TRAGEDY, EXCEPT FOR AN UNLUCKY DUCK.

IT'S 5:00 IN THE MORNING, AND WE'RE GOING DUCK HUNTING.

THE MOST IMPORTANT THING WHEN YOU GO DUCK HUNTING IS THAT YOU'VE GOT TO BE REALLY, REALLY QUIET.

IF THEY SENSE THAT THERE ARE PEOPLE THERE, THEY'LL JUST FLY AWAY TO SOME OTHER RIVER OR SOME OTHER LAKE.

IN 1835, AFTER IBSEN'S FATHER FELL ON HARD TIMES ECONOMICALLY AND THE FAMILY HAD THIS GREAT BIG SOCIAL FALL, THEY WERE FORCED TO SELL THEIR MAGNIFICENT HOUSE IN SKIEN AND DO WHAT ALL GOOD FAMILIES FROM THE CITIES FEARED.

THEY HAD TO MOVE TO THE COUNTRY.

THEY HAD TO MOVE TO THEIR COUNTRY HOUSE AT VENSTOP, HERE, A FEW KILOMETERS, A FEW MILES OUTSIDE OF SKIEN.

AND HERE THEY MOSTLY JUST SAT TIGHT, TRYING TO KEEP UP APPEARANCES, BUT THEY ALSO DABBLED IN A LITTLE BIT OF FARMING.

AS I MENTIONED EARLIER, 19th-CENTURY NORWEGIAN COOKING WASN'T REALLY NATIONAL.

WHEN RICH FAMILIES, OR FAMILIES THAT PRETENDED TO BE RICH, WERE ENTERTAINING, THE NICEST THING THAT COULD BE SAID ABOUT THE FOOD WAS, "OH, THIS IS JUST LIKE IN FRANCE OR IN DENMARK OR IN ENGLAND."

THE RECIPES WERE ALMOST ALWAYS FOREIGN.

BUT WHEN YOU'RE COOKING A DISH SOMEWHERE, SOME OF THE NATIONAL AND LOCAL FLAVORS WILL SHINE THROUGH, LIKE IN THIS LAST DISH THAT I'M GOING TO MAKE TODAY.

A REAL 19th-CENTURY FRENCH CLASSIC, PRESSED DUCK, WHICH IS ALSO MY FAVORITE DISH.

AND I'VE BROUGHT WITH ME MY LATE 19th-CENTURY DUCK PRESS.

IT'S GONNA BE A VERY DIFFERENT DISH WHEN IT'S MADE WITH NORWEGIAN WILD DUCKS.

HERE I'VE GOT TWO WILD DUCKS THAT ARE PLUCKED.

AND I'LL START OFF BY SEASONING WITH SALT, LIBERALLY, ON ALL SIDES.

IDEALLY, THIS SHOULD BE DONE A COUPLE OF HOURS IN ADVANCE.

AND THEN I'LL BASTE THEM.

BRUSH WITH MELTED BUTTER.

THEN I'M GOING TO SEASON THEM LIBERALLY WITH LOTS OF SPICES.

IT'S IMPORTANT TO NOTE THAT SPICES HAVE BEEN AN IMPORTANT PART OF NORWEGIAN COOKING SINCE THE MIDDLE AGES.

HERE I'VE GOT SOME ALLSPICE BERRIES.

FOUR OF THEM.

AND SOME CORIANDER SEED.

CORIANDER IS ACTUALLY ONE OF THOSE THINGS THAT WILL GROW IN NORWAY.

AND A FEW JUNIPER BERRIES AS WELL.

AND TWO CLOVES.

AND I CRUSH THEM USING A SPICE MILL LIKE THIS.

YOU CAN ALSO USE A PESTLE AND MORTAR, OR YOU CAN EVEN USE A BLENDER.

BUT IT IS A GOOD IDEA TO USE WHOLE SPICES AND START OFF AND CRUSH THEM YOURSELVES.

THAT WAY THEY TASTE A LOT MORE.

AND IT SMELLS AMAZING.

ORIGINALLY YOU WOULD ROAST THIS OVER AN OPEN FIRE IN YOUR FIREPLACE IN THE KITCHEN.

BUT WE'RE NOT ALLOWED TO USE THE OLD FIREPLACE IN THE KITCHEN SINCE THIS IS A MUSEUM NOW.

SO INSTEAD WE'VE SET FIRE TO THE LAWN.

IT'S AN UNDISPUTED FACT THAT POULTRY AND GAME IS SO MUCH BETTER WHEN IT'S ROASTED ON A SPIT WHILE IT TURNS.

THIS HERE IS AN OLD ROTISSERIE THAT IS BUILT MUCH THE SAME WAY AS A GRANDFATHER CLOCK.

YOU WIND IT HERE, AND THEN IT JUST TURNS AND TURNS.

IF YOU STUDY OLD NORWEGIAN RECIPE BOOKS, YOU'LL FIND A SURPRISING NUMBER OF RECIPES WITH RICE, EVEN THOUGH RICE WAS AN INCREDIBLY EXPENSIVE IMPORT PRODUCT.

BUT THEN IT WOULD SAY AFTERWARDS, "IF YOU CANNOT AFFORD OR CANNOT FIND RICE, YOU CAN ALSO USE BARLEY," WHICH IS RIGHT ON THE MARK, BECAUSE BARLEY BEHAVES MUCH THE SAME WAY AS RICE.

I THINK THAT IT HAS MORE AND MORE INTERESTING FLAVOR.

AND, OF COURSE, AT THAT TIME, IT WOULD BE MAYBE 1/100th OF THE PRICE OF RICE.

AND HERE I'VE GOT ONIONS AND CELERIAC THAT I'VE JUST SEARED IN THE PAN.

AND I'M ADDING THE BARLEY.

THIS IS REALLY GREAT, NOT JUST WITH PRESSED WILD DUCK, BUT ALSO WITH FISH AND POULTRY DISHES.

AND THIS IS A REAL GOOD SIDE DISH.

NOT JUST WITH NORWEGIAN WILD DUCK BUT WITH A HOST OF DIFFERENT FISH AND POULTRY DISHES.

OF COURSE, VEGETABLES WOULD ALWAYS BE REALLY DIFFICULT FOR PEOPLE WHO LIVED WAY UP NORTH.

EVEN IF YOU HAD MONEY, YOU COULDN'T JUST BUY VEGETABLES FROM THE CONTINENT.

YOU COULDN'T BUY ASPARAGUS AND ARTICHOKES.

YOU HAD TO MAKE DO WITH WHAT COULD GROW HERE.

AND THE IBSEN FAMILY AND MANY OTHER RICH PEOPLE AND PEOPLE WHO WANTED TO SHOW OFF, THEY ACTUALLY BOUGHT SEEDS FROM EUROPE AND PLANTED THEM HERE.

FOR A WHILE, THE IBSENS TRIED TO GROW MELONS HERE.

THAT WAY, YOU DIDN'T HAVE TO MAKE DO WITH WHAT EVERYONE ELSE ATE.

SO WHEN THEY ATE CABBAGE, THEY WOULD EAT BEAUTIFUL, RED CABBAGE LIKE THIS, OR THIS NOBLE SAVOY CABBAGE.

I'M GONNA PREPARE BOTH THE RED CABBAGE AND THE SAVOY CABBAGE.

I'M GONNA PREPARE THEM MUCH THE SAME WAY.

I'LL START OFF BY SLICING THEM THINLY.

I TAKE THE TWO DIFFERENT CABBAGES INTO TWO DIFFERENT POTS.

THEN I'M GONNA ADD A LITTLE BIT OF SUGAR TO BOTH AND A GOOD TEASPOON OF SALT.

I'M ALSO GONNA ADD VINEGAR TO BOTH OF THE TWO DIFFERENT CABBAGES, BUT I'M GONNA ADD TWO DIFFERENT VINEGARS.

THIS IS A CHERRY VINEGAR, WHICH I'M GONNA ADD TO THE RED CABBAGE.

AND WITH THE SAVOY CABBAGE, I'LL ADD A QUITE SWEET APPLE CIDER VINEGAR, AND THEN I'M GONNA ADD TWO DIFFERENT SPICES -- CARAWAY, WHICH GROWS WILD OVER LARGE PARTS OF THE COUNTRY, TO THE RED CABBAGE; AND DILL SEEDS, WHICH HAS A LOVELY, SWEET FLAVOR, WITH THE SLIGHTLY SWEETER SAVOY CABBAGE.

AND THEN A LUMP OF BUTTER.

IF YOU WERE USING WILD DUCKS, YOU COULD USE THE DUCK FAT, WHICH WOULD AUTOMATICALLY DRIP OFF FROM THE DUCK.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

PRESSED DUCK IS MY FAVORITE DISH FOR SEVERAL DIFFERENT REASONS.

THE MOST IMPORTANT, OF COURSE, IS FLAVOR.

BUT I ALSO LIKE THE FACT THAT THERE ARE SOME SERMONS AND THERE ARE SOME STRANGE PROCEDURES INVOLVED IN MAKING IT.

AND YOU KIND OF THINK, HOW DID THE FIRST PERSON EVER THINK OF DOING THAT?

NOW THAT WE KNOW, WELL, NOW WE KNOW IT WORKS.

AND THE FIRST THING THAT MIGHT SEEM A LITTLE BIT STRANGE IS THAT I TAKE THESE BIRDS OFF THE HEAT WHILE THEY'RE STILL SLIGHTLY UNDERCOOKED.

THE CORE TEMPERATURE INSIDE THE BREAST IS AROUND 50 DEGREES CELSIUS, AROUND 120 FAHRENHEIT.

SO THAT'S STILL QUITE UNDERCOOKED.

AND THEN I CUT OFF THE BREASTS AND THE THIGHS.

AND NOW COMES THE INTERESTING PART.

THE THIGHS, THEY GO INTO THE OVEN AGAIN.

THEY NEED A LITTLE MORE HEAT.

THE BREASTS, I'LL JUST LET THEM REST ON THE OUTSKIRTS OF THE FIRE SO THAT THEY GET A LITTLE BIT WARMER.

BUT THIS HERE IS REALLY THE POINT OF THE ENTIRE DISH.

THE REST OF THE CARCASS, THE STUFF THAT WE OFTEN JUST THROW AWAY, WELL, GONNA PRESS THIS AND GET OUT SOME OF THE FAT AND SOME OF THE JUICES.

AND THIS MAKES FOR THE RICHEST, MOST INTERESTING SAUCE THAT I KNOW OF.

HERE I'VE GOT BASIC STOCK THAT I'VE JUST MADE WITH THE NECK OF THE DUCK AND SOME ROOT VEGETABLES.

YOU COULD ALSO USE NORMAL CHICKEN STOCK, ACTUALLY.

AND I'M GONNA ADD A SPLASH OF MADEIRA.

OR YOU COULD ALSO USE PORT WINE TO GET A HINT OF SWEETNESS FROM THE SAUCE.

AND THEN THE PRESSING CAN START.

AND WHAT HAPPENS NOW IS THAT THE SAUCE IS THICKENED BY THE JUICES, THAT IS THE BLOOD AND THE FAT FROM THE DUCK.

AND IT IS JUST SUCH AN AMAZING SAUCE.

IT TASTES MORE OF DUCK THAN DUCK MEAT.

AND HERE IT IS IN ALL ITS SPLENDOR.

PRESSED WILD DUCK, A DISH SO OLD-FASHIONED THAT IT'S ALMOST MODERN AGAIN.

IN FACT, QUITE A FEW MODERN RESTAURANTS ARE STARTING TO SERVE THIS DISH AGAIN, WITH THE DUCK PRESS AND EVERYTHING.

I THINK THAT IT'S GLORIOUS AND, NOT LEAST, IT'S INCREDIBLY TASTY.

MMM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.