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.

Summary

Yield
Servings
Sourcewww.world-food-and-wine.com
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

2  
wild ducks
2  
crab apples
1⁄4 c
Cognac
1⁄4 c
gin
1⁄4 c
red wine
1⁄4 lb
butter
4  
cloves
1⁄2 T
flour
3 sta
parsley
1 t
salt (or to taste)
1 t
pepper (or to taste)

Instructions

  1. Preheat oven to 450°F / 230°C.
  2. 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.
  3. 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%