Folks in numerous countries around the world celebrate the Christmas season and the highlight of those festivities is often the traditional Christmas dinner. However, what maybe traditional in one country will not be the same in another since each has it’s own distinctive and delicious dish to highlight the time of year.
Andesteg – Roast Wild Duck
From Denmark hails a recipe for roast wild duck called Andesteg that will bring satisfaction to diners in any country.
- Two wild ducks
- Two crab apples
- 1/4-cup gin
- 1/4-cup cognac
- 1/4 cup red wine
- 3 tbsp red wine
- One stick of butter
- Four cloves
- 1/2 tbsp flour
- Three sprigs parsley
Preheat oven to 450F/230C.
Clean the ducks inside and out, removing all feathers and 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 twenty minutes, basting occasionally with the wine. Then, lower the heat to 350F/177C for another twenty 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.
Traditional Yorkshire Pudding
Not a pudding by American usage of the word, but stellar gravy that would go well with roast beef or prime rib. Nevertheless, Yorkshire pudding is scrumptious by any description.
- 1-cup milk
- Two 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 ten minutes. Then pour the batter over the meat drippings and return to the oven for another twenty minutes. Lower the heat to 375F/190C and bake for an additional fifteen minutes.
From the heartland of America comes this delectable stuffing recipe suitable for turkey, goose and other fine fowl.
- 1 lb smoked bacon
- 1 lb sausage meat
- One egg
- 1 lb chestnuts
- 1/2 lb breadcrumbs
Cut the bacon into small squares and fry them until they are just on the edge of crisp. Drain excess fat. Repeat with the sausage meat.
Roasting the chestnuts will add an extra full flavor to the result. A roaster is ideal but they can be baked for five minutes at 375F/190C, if needed. Remove the skin and chop the chestnuts into fine pieces.
You can buy 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 forty-five minutes. Alternatively, the stuffing can be added to the bird before it goes into the oven.
Whatever your ancestry or country of origin, you will find traditional Christmas dinner recipes from around the world to expand your horizons.