New Year Recipes

New Year Recipes: World Culture and Traditions

New Year Dinner Recipes

Easy New Year Dinner Recipes, Dinner Recipes For New Year

New Year is the time to party and have fun. At the same time, it brings across the time to treat yourself with some special and delicious food. This New Year, enjoy the amazing dinner recipes given in this article. Although they require a little bit of effort, you will never be disappointed with the results. These dishes will definitely make your festive celebrations special and worth remembering. Be prepared to get a lot of compliments from your guests. So, check out the complete tips given below, for making delicious New Year dinner recipes.

Easy New Year Dinner Recipes

Figs in Marsala Wine


  • 17 small Figs (ripe and washed)
  • 1 Vanilla Pod
  • 420 ml Sweet Marsala Wine
  • 50 g of Castor Sugar
  • 1 tsp Arrowroot


  • Place a saucepan over low heat and pour in the Marsala wine, followed by vanilla pod and sugar. Keep on stirring the ingredients, till all the sugar dissolves and after that, bring up to simmering point.
  • Next, with the point of a sharp knife, make 2 to 3 cuts on each of the figs and then lower them into the simmering liquid, one by one. Remember to place the stalk side upwards.
  • Place a lid over the pan and poach gently for a period of about 15 to 20 minutes or until the ingredients are very tender.
  • After this, remove the vanilla pod and figs from the pan and keep boiling the liquid until it thickens a little.
  • Mix the arrowroot with 1 tbsp of cold water, until it becomes very smooth. While continuously mixing, pour this over the liquid, whisking constantly to avoid any kind of lumps.
  • While still whisking, bring the liquid to a simmer. Then, remove the pan from the heat and pour this liquid over the figs.
  • When completely cooled, apply the liquid over the figs after intervals. After this, cover the dish and refrigerate until used.

Duck with Red Cabbage & Madeira Gravy


For the Duck

  • 300 g can Goose Fat
  • 2 large (or 4 small) Duck Legs
  • 300 ml of Groundnut Oil
  • 25 g Sea Salt Flakes
  • 3 to 4 Fresh Bay Leaves

For the Cabbage

  • 400g Red Cabbages ( finely shredded)
  • 4 to 5 Juniper Berries ( finely chopped)
  • 3 Shallots ( peeled and halved)
  • Orange Juice ( one small orange)
  • 2 tbsp Red Wine Vinegar
  • 25 g large Raisins
  • 2 tbsp Redcurrants Jelly

For the Madieira

  • 2 tbsp Madeira
  • 1 to 2 tsp Plain Flour
  • 250 g Fresh Chicken Stock
  • Butter (to taste)
  • 2 Shallots (finely chopped)


  • Around 24 hours prior to serving the dish, mix together pepper, salt and herbs (except thyme) in a bowl. Then, add the duck legs and marinate with the salt. Allow this to remain overnight in the fridge.
  • The next day, wipe the salt mixture from the legs and arrange them in a single layer in the base of a pan. To this, add bay leaves and pour in the goose fat. You can also add groundnut oil. For the next 2½ hours, cook the legs over low heat.
  • After this, transfer the legs to another bowl and strain in the fat. The duck can now be chilled and refrigerated.
  • For the Madeira gravy, melt the butter in a pan and add in the shallots. Cook for 7 to 8 minutes, or until they have achieved a slight brown color.
  • To this, add flour and stock and keep on whisking, until the gravy becomes slightly thick. Add Madeira wine and cook for 2 more minutes. Once done, strain into a bowl, using a sieve.
  • The cabbage can be prepared by scooping two tbsp of the goose fat, while preparing the duck. Put this in a pan and add the berries and shallots. Cook this on a high flame, until the cabbage becomes smooth and tender.
  • Next, pour in the vinegar, orange juice, raisins and jelly and cook for 15 minutes more. Remove the pan from the heat and allow it to chill for 2 days.
  • On the party day, remove the excess fat from the duck legs and roast for around 10 to 15 minutes.
  • To this, add the creamy wild mushroom potatoes and cook for 30 more minutes. Reheat the gravy and cabbage and serve hot with the prepared duck.

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