Andesteg

The story

Roast duck stuffed with apples and prunes is the traditional alternative to pork on the Danish Christmas table, and in some families the two are served side by side: duck as the more festive, rarer choice, pork as the “safer” option for a larger crowd. The apple and prune stuffing is there for more than aroma. Its sweet-tart fruitiness cuts through the richness of the duck, and as the bird roasts the kitchen fills with the smell of caramelized skin and fruit that Danish households regard as the very scent of Christmas. Duck is traditionally served with the same sides as the pork, caramelized potatoes and red cabbage, so the feast often looks like two main courses at once rather than a choice between them. Regionally, country families with access to fresh duck they have raised themselves often favor this dish over store-bought pork. For the diaspora, duck is one of the more approachable ways into Danish Christmas cooking for guests who don't eat pork, with no loss of the traditional meal's character.