GAMBIER — Every Christmas, we end up serving the same meat entrees: Turkey, ham or roast beef. Well, since we all just ate turkey a few weeks ago at Thanksgiving, why not prepare an alternative poultry dish for Christmas dinner?
Although it is not extremely popular among Americans, many Europeans, such as the English, Irish, Czech and Hungarians, enjoy serving roasted duck to their families on Christmas evening.
According to Beth Jones, executive chef at the Kenyon Inn & Restaurant, 100 W Wiggin St., Gambier, unlike most poultry, duck is considered a red meat, or dark meat. Because of this fact, duck also tastes differently and is prepared differently than most poultry.