Andesteg is a wonderful recipe to use with wild duck in season. It is also a recipe to try when you want to give your thanksgiving or Christmas celebrations international flair.
- 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.
From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.
Food in Europe