Home\Recipes\Meal time\Dinner\Danish roast duck, andesteg

Danish roast duck, andesteg

Summary

Yield	Servings
Source	www.world-food-and-wine.com
Prep time	1 hour
Recipes	Dinner Main meal Winter Main Dish Game meat Roast Autumn Holiday Main course

Description

Andesteg is a wonderful recipe to use with wild game in season; it is also a recipe to try when you want to give your thanksgiving or Christmas celebrations international flair.

Ingredients

2		wild ducks
2		crab apples
1⁄4	Cup	Cognac
1⁄4	Cup	gin
1⁄4	Cup	red wine
1⁄4	Pound	butter
4		cloves
1⁄2	Tablespoon	flour
3	Stalk	parsley
1	Teaspoon	salt (or to taste)
1	Teaspoon	pepper (or to taste)

Instructions

Preheat oven to 450°F / 230°C.
Clean the ducks inside and out, removing all feathers, then wipe the surface with a cloth dipped in gin. Put an apple into the cavity of each bird. Stuff with parsley and cloves then spoon in a slab of butter to each. Skewer the opening shut and bake.
Roast the ducks for 20 minutes, basting occasionally with the wine. Then, lower the heat to 350°F / 177°C for another 20 minutes. Remove and pour over the cognac. Let it air a moment, then light with a match. Allow the flames to die out by themselves. Serve and watch everyone's eyes light up.

Notes

Ingredients, metric
2		wild ducks
2		crab apples
60 ml		gin
60 ml		cognac
60 ml		red wine
45 ml		red wine
125 g		butter
4		cloves
1/2 tbsp		flour
3 sprigs		parsley
		salt and pepper to taste

Serving size: 1/8 of the original recipe.
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories		371.92
Calories From Fat (53%)		198.51
		% Daily Value
Total Fat 21.83g		34%
Saturated Fat 7.27g		36%
Cholesterol 109.34mg		36%
Sodium 125.08mg		5%
Potassium 853.69mg		24%
Carbohydrates 9.23g		3%
Dietary Fiber 2.97g		12%
Sugar 0.74g
Sugar Alcohols 0.00g
Net Carbohydrates 6.26g
Protein 26.19g		52%

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From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.

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