Christmas is celebrated in many countries around the globe. Each has a distinctive and delicious dish to highlight the festivities.
Andesteg (Roast Duck)
From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.
- 2 wild ducks
- 2 crab apples
- 1/4 cup gin
- 1/4 cup cognac
- 1/4 cup red wine
- 3 tbsp red wine
- 1 stick of butter
- 4 cloves
- 1/2 tbsp flour
- 3 sprigs parsley
Preheat oven to 450F/230C.
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 350F/177C 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.
Not a pudding by American usage of the word, but a stellar gravy that would go well with roast beef or prime rib. Still, Yorkshire pudding is delicious by any definition.
- 1 cup milk
- 2 eggs
- 1 cup flour
- 1/2 cup meat drippings (bits of roast beef or pork)
- 1 tsp salt
Preheat oven to 425F/218C.
Mix flour and salt together, then add the eggs and pour in the milk. Beat well until all lumps are removed.
Put meat drippings into the sections of a muffin pan and bake for 10 minutes. Then pour the batter over the meat drippings and return to the oven for another 20 minutes. Lower the heat to 375F/190C and bake for an additional 15 minutes.
From the heartland of the U.S. comes this delicious stuffing recipe suitable for turkey, goose and other fine fowl.
- 1 lb smoked bacon
- 1 lb sausage meat
- 1 egg
- 1 lb chestnuts
- 1/2 lb bread crumbs
Cut the bacon into small squares and fry them until they’re just on the edge of crisp. Drain excess grease. Repeat with the sausage.
Roasting the chestnuts will add an extra full flavor to the final result. A roaster is ideal but they can be baked for 5 minutes at 375F/190C, if needed. Remove the skin and chop the chestnuts into fine pieces.
You can purchase bread crumbs in a bag or make them easily by separating slices into 1/2 inch squares.
Mix all the ingredients together in a bowl and add the egg, stirring well. Then cook at 350F/177C in the oven for about 45 minutes. Alternatively, the stuffing can be added to the bird before it goes into the oven.
Whatever your ancestry or country of origin, you’ll find Christmas recipes from around the world to expand your horizons. Enjoy!