If you are reading this on Sunday, November 10, turn your ovens on – it’s time for a roast. This day marks the annual celebration of Mortensaften, or St. Martin’s Eve, the evening before St. Martin’s Day. For the Danes, this is a traditional holiday with a mix of legend and cozy food rituals, particularly the custom of having roasted duck or goose at dinner.
The origin of the dish is related to the story behind Sankt Morten, who was a Roman soldier that turned into a Christian monk. According to legend, at some point he was chosen to become bishop but felt unworthy of the role and hid behind a flock of geese. The noisy birds betrayed his hiding spot, and so he became a bishop.
Although the day is not a national holiday in Denmark, it is widely celebrated in the country, especially by families. Some restaurants even offer traditional Mortensaften dishes as it is a good excuse for Danes to enjoy Danish cuisine and connect with loved ones over a meal with historical significance. Because of the time of year and its characteristic roasted bird, it could be compared to a holiday such as Thanksgiving.
If you want to celebrate it at home, here are some extra tips: the duck or goose is typically eaten stuffed and roasted, often with apples and prunes. Alongside the meat, you can have some caramelized potatoes with gravy (can it get more Danish than this?!), as well as red cabbage flavored with sugar, vinegar, and some currant or cranberry.
