Category Archives: Ducks Fat

Sandwich Recipe: “The Grey Lady” – Truffle Pâté On Dark Rye Bread With Ducks Fat, Roasted Garlic And Topped With Onions and Olive Oil

The most common sandwich in Denmark is probably the liver pâté Sandwich. Every school kid knows it, and often hates it due to the sometimes bare-bones minimum effort put into making it. This sandwich here we call “The Grey Lady”, and it’s a play on the traditional liver pâté ‘blah’ version – A serious upgrade if you will. It is not the most attractive sandwich, but it taste awesome.  One last upgrade we could still add is using goose liver pate, but we couldn’t find any locally so that will have to wait.

The Grey Lady: Truffel Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil
The Grey Lady: Truffle Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil

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Danish Meatball Sandwich with Blueberries

It was Tuesday, and I want to write it was raining cats and dogs, but I live in San Diego so the weather was really very nice, just like the last 6 months or so. In any case, I got a crazy craving for Danish meatballs, and on my way home from work I had to stop to get some ground beef and pork. Danish Meatballs are called “Frikadeller” (singular form is frikadelle), and they can be made from many types and blends of meats, but this is a classic.

The sandwich itself is a ciabatta roll with ducks fat and roasted garlic smear. Two meatballs are heated and cut in half, and topped with stone ground mustard. A bit of sea-salt is sprinkled on, and it’s decorated with blueberries and a pickle. Fantastic sandwich.  The blueberries jumped out of my pantry at me, and I thought I would give it a go.

Danish Meatball (Frikadelle) Sandwich on Ciabatta Roll with roasted garlic, mustard and blueberries
Danish Meatball (Frikadelle) Sandwich on Ciabatta Roll with roasted garlic, mustard and blueberries

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Roast Beef Sandwich with Capers, Sweet Dill Pickles and Fried Onions

The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.

Roastbeef Sandwich
Roastbeef Sandwich

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Classic Danish Cheese Sandwich

The classic Danish cheese sandwich is extravagent to say the least. This one, from the restaurant Peter Liep, represents the extreme amount of cheese that is needed. In fact, we couldn’t even see the bread when it was served.

Classic danish cheese sandwich
Classic danish cheese sandwich

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Dubliner Cheese Sandwich with Roasted Garlic.

This simple sandwich may not look like much, but looks deceive. Beneath the plain surface are three ingredients that will make you come back for more. Why make a cheese sandwich, when you can make a heavenly cheese sandwich like this one.

Dubliner Cheese sandwich with Duck Fat and Roasted Garlic
Dubliner Cheese sandwich with Duck Fat and Roasted Garlic

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