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Danish roast duck (andesteg)

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.


2 duck (wild ducks)
2 apple (crab apples)
1⁄4 c brandy
1⁄4 c gin
1⁄4 c wine (red wine)
1⁄4 lb butter
1⁄2 T flour
1 t salt (or to taste)
1 t pepper (or to taste)


  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.
Total time
1 hour
Cooking time
Preparation time
8 servings


Danish cuisine

From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.

challenging, main course
meat, game meats
Danish food recipes
Food in Europe