What do you eat at Christmas?

Traditionally there is Christmasduck, goose, potato salad, Hot dog, Dumplings, Red cabbage and lots of sauce. All dishes are traditional and very high in calories. The following Recipes The traditional cuisine at Christmas are delicious like the old recipes, but more modern in implementation.

The Christmas duck prepared in a modern way

Serve Instead of a whole duck, just eat the duck breast at Christmas. Duck breast is very tasty, traditional and lighter and more modern than a whole duck.

1. To do this, cut the duck breast crosswise on the skin side with a very sharp knife. But only cut so deep that you don't get to that meat reach. The incisions allow the fat layer under the skin to fry better and not end up on your plate.
2. Place the duck breasts in a dry pan and fry the ducks' breasts without adding any additional fat. After a short time, the pan is full of fat that has leaked out of the duck breasts.
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3. When the skin of the duck breast is really brown and crispy, turn the duck breasts over and give After 1 minute of roasting time, place the duck pieces on an oven-proof that has been warmed up in the oven Platter.


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4. Place the duck breasts skin side up on the plate and place the serving plate with the duck breast in the oven at 75 ° C.

Side dishes for a light, traditional meal at Christmas

Red cabbage with apples is a classic that people like to eat at Christmas. In the modern variation, take oranges instead of apples. Oranges are just as seasonal at Christmas as apples, but much more modern when it comes to preparing the recipes.

1. Fillet the oranges and put the orange fillets in a saucepan with the red cabbage.
2. Toast the flaked almonds in a dry pan until the flakes are lightly browned. Then add the toasted flaked almonds to the red cabbage.
3. Now season the red cabbage with a little cardamom and star anise.

This is how you eat modernly at Christmas

1. Peel the potatoes and then cut the potatoes into small cubes.
2. Cook the potatoes in a little salted water until they are al dente.
3. Then immediately drain the potatoes and let the pieces of potatoes evaporate briefly.
4. Put some of the fried duck fat in a large pan and fry the potato cubes a little bit.
5. Then drain the fried potato cubes in a heat-resistant colander and pour the potato cubes into a bowl.
6. Now season the potatoes with salt, Szechuan pepper, tarragon and chervil.

Now arrange everything together on serving plates and lovingly decorate the plates with fresh herbs, orange fillets and tomatoes.