Danish roast duck, andesteg
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.
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%
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.
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
Serving size: 1/8 of the original recipe. |
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Remarkable
From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.
Food in Europe
