I would definitely make the duck again but with a few changes to the recipe. I had never made a duck before and the recipe didn't state some basics of roasting ducks. Later, I found out that it is important to dry the skin, score it, and prick it all over before putting it into the oven. I would also sprinkle the entire skin with coarse sea salt and pepper. I just found a great blog which has pictures of each step in the preparation of a duck. Visit The Hungry Mouse for step by step instructions. I wish I had seen this on Thursday, oh well. I'll know for next time.
I made a few slight adjustments to the rice pudding but overall it was great. It called for a vanilla bean which I did not have so I used 1 tsp of pure vanilla extract. I also added 1/8 teaspoon ground cardamom, 1/4 tsp salt, and 1 tsp cinnamon. It's interesting how many different variations of rice pudding there are. It appears most countries have their own special version of it. My kids seem to like them all.
Kathy
For general information about Denmark and Danish cuisine check out http://www.denmark.dk.
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