Duck with prunes is a dish for real gourmets. We cook duck with prunes according to different recipes on the stove, in a slow cooker and in the oven. Stuffed duck with apples and prunes in a sleeve

Duck with prunes is a beautiful and tasty dish for the holiday table. Tender, sweetish poultry meat goes well with sour cranberry or lingonberry sauce.

Duck with prunes cooked in the oven turns out very juicy and aromatic.

Ingredients

Salt 30 grams Ground white pepper 30 grams Olive oil 30 milliliters Garlic 3 cloves Prunes 50 grams Apples 1 piece(s) Dried apricots 50 grams Orange 2 pieces) Duck 2 kilograms

• Number of servings: 6
• Preparation time: 2 minutes
• Cooking time: 100 minutes

Duck with prunes in the oven

We offer you a classic recipe for Christmas duck baked with dried fruits and oranges.

How to cook poultry:

1. Brush the thawed carcass with salt, chopped garlic and pepper inside and out. Wrap the duck in cling film and refrigerate for 2-3 hours.
2. Cut peeled oranges and apples into cubes. Mix fruits with prunes and dried apricots.
3. Fill the belly of the bird with the stuffing, sew up the hole or pin it with toothpicks.
4. Brush the duck with vegetable oil and place in a baking dish. Cover the workpiece with foil or a lid.
5. Bake the bird for 50 minutes at 200°C. When the required time has passed, remove the lid and pierce the duck under the legs and wings with a knife. Pour over the drained juice and return to the oven for 40 minutes.
6. 10 minutes before cooking, pour orange juice over the duck.

Place the bird on lettuce leaves and serve.

Recipe for duck with prunes

Delicious poultry prepared according to a German recipe turns out juicy and aromatic.

Ingredients:

• duck – 3 kg;
• apples – 3 pcs.;
• rum – 125 ml;
• dried prunes – 50 g;
• olive oil – 60 g;
• balsamic vinegar – 60 g;
• raisins – 50 g;
• honey – 30 g;
• lime – 1 pc.;
• garlic – 3 cloves;
• dry basil – 10 g;
• sweet paprika – 10 g;
• salt and black pepper - to taste.

1. Rub the processed chilled carcass with salt and ground pepper, wrap it in film and place it in the refrigerator for a day.
2. Mix the oil with chopped garlic, lime zest and juice. Whisk the ingredients, add basil and paprika.
3. Rub the sauce over the duck, inside and out.
4. Pour vinegar and rum into a saucepan, add honey. Stir the ingredients and heat them over low heat for 5-7 minutes.
5. Cut the apples into cubes, mix them with raisins, prunes and half the honey sauce.
6. Place the stuffing into the duck's belly and sew up the hole. Use a toothpick to pierce the skin along the breast, under the legs and wings.
7. Place the carcass on the grill. Place a pan on the bottom of the oven to catch the fat. Wrap the tips of the duck's wings and legs in foil.
8. Bake the bird for 3 hours, remembering to brush it with honey sauce every 10-15 minutes.

Garnish the finished duck with slices of lime and orange.

We all love to eat poultry meat, since it is still easier for the body and more healthy. This fully applies to duck. Its meat is very nutritious, contains a lot of proteins, vitamins B, E and A, which are very important, especially for women. It also contains a lot of fat, but you can get rid of the excess very easily - you just need to cut it off from the bird’s belly. Today we will look at several recipes on how to prepare a delicious dish - duck with prunes.

Duck and rice

List of necessary products: two-kilogram duck carcass, three cloves of garlic, 100 g of mayonnaise, a glass of short-grain rice, 100 grams of pitted prunes, 50 grams of butter, a teaspoon of oregano, a bunch of parsley, salt. Duck with prunes and rice is prepared as follows. First, we must singe our bird, remove the stumps that remain after plucking, wash it well and wipe it dry. Rub the carcass with mayonnaise and leave for two to three hours. You can do it all night if you have time.

Boil the rice in salted water and rinse with hot water. To steam, pour boiling water over the prunes and cover with a lid. When the water cools, drain it and cut the dried fruits into large pieces. Finely chop half the parsley and combine with prunes and rice. Melt the butter, pour it in and stir. Rub the duck with salt, crushed garlic, pepper and oregano. and prunes are almost ready for baking.

Final stage

We fill our bird with the prepared filling, and sew up the cut on its belly with a simple white thread. The stuffed duck is placed in a deep form, on the back. Don't forget to add a glass of water. It is also recommended to cover the pan with foil or a lid. The purpose of this is to prevent the bird from burning during roasting. While the duck with prunes is cooking, regularly monitor the presence of broth in the container, otherwise the bottom of the bird may burn. During the cooking process, a considerable amount is formed. We pour this liquid over the top of the duck.

Now briefly about the cooking mode and time. The oven should be heated to 180 degrees, 190 is allowed, but no more. The baking time for our dish is two hours. After an hour and a half has passed since the beginning of the process, remove the foil or lid from the mold, as the bird should brown. Upon completion of cooking, cut the resulting deliciousness into portions. Serve with potatoes, tomatoes and cucumbers, and always garnish with the remaining parsley.

Recipe for duck stuffed with prunes and sauerkraut

Some housewives, when stuffing a duck, first cut out the breast and spine bones. They can then be used in another recipe. Thanks to this, it will be possible to put more minced meat into the bird, and due to direct contact of meat with the filling, the dish will turn out more tasty. Now let’s talk about how to cook duck with prunes and sauerkraut according to this recipe. We will need: two and a half kilograms of duck, 600 grams of fresh and sour cabbage, one onion, two handfuls of prunes, pitted of course, pepper, salt.

We trim off all visible fat and the last phalanges of the wings on the carcass. Pepper the bird, add salt and set aside.

Preparation of minced meat and baking process

Now let’s talk in detail about how our duck is baked. Recipe with prunes and cabbage - we will focus your attention on the last ingredient. The percentage of sour and fresh cabbage depends only on you, on your taste preferences. Fresh just regulates the degree of acidity of the filling. Chop it, pour boiling water over it and after ten minutes drain the water. This is done so that the filling in the finished dish does not become bitter. Heat the vegetable oil in a frying pan and fry the pre-chopped onions until transparent. Then add cabbage (fresh) and fry until half cooked.

Place sauerkraut in a frying pan and simmer rather than fry for about 40 minutes. When the filling is ready, adjust its taste with sugar and salt, then add prunes. If the berries are dry, you need to soak them first. After the filling has cooled, add it to the bird. If you don’t want the duck to crack during baking, you don’t need to stuff it tightly. But some people like it, so it all depends on your taste. We wrap the duck in baking paper or parchment, place it in a mold/baking tray and put it in the oven for three and a half hours, heating the oven to 190-200 degrees.

Bake duck with apples and prunes in the sleeve

Duck with prunes in the sleeve is a very harmonious dish, despite the fact that it combines meat and sweet filling. For a duck carcass weighing two and a half kilograms, we will need the following products:

• For the marinade: juice of one lemon, salt - one spoon, soy sauce - 50 ml, honey - one spoon, olive oil - 50 ml, cumin - three teaspoons, ground coriander - 10 grams, crushed garlic - three cloves, ground black pepper - one teaspoon spoon.
• For filling: 200 grams of prunes, sour apples - two pieces, coriander - a teaspoon.

We combine all the ingredients for the marinade in a bowl, mix them and rub our bird, making small cuts in it first. After a day, drain the resulting liquid and prepare the filling. Cut the cored apple into cubes. Mix with coriander and prunes. That's it, the minced meat is ready.

Process up your sleeve

We take our aromatic marinated duck out of the refrigerator, carefully stuff it with prepared minced meat and sew up the incision using a special culinary thread. We take a piece of it, cut it to the required length, one and a half times longer than the carcass itself, and place the bird in it. Keep in mind: if you cut the sleeve shorter than necessary, the meat will not cook properly.

Set the thermostat in the oven to 190 degrees, send the duck carcass to bake. Exposure time is one and a half to two hours. If you love a golden brown crust, about 20 minutes before the end of cooking, cut the sleeve and move the dish to the top shelf of the oven. Don’t forget to baste the carcass with rendered fat every five to six minutes. The finished duck with prunes and apples is placed on a dish, served with fresh vegetables and herbs, and then served. The taste of the food is unforgettable, and you will often cook it in the future.

recipe with prunes in honey-mustard glaze

Sometimes it turns out that the housewife made a little mistake when buying a bird. It’s okay, we’ll tell you now a recipe, using which you’ll be serving tender, soft meat on the table in just a couple of hours. Thanks to prunes, the dish will receive a pleasant aroma, and the mustard-honey note will give it a peculiar piquancy. List of necessary products: two-kilogram duck, 100 grams of prunes, five medium-sized apples, two teaspoons of hot mustard, honey - a heaped tablespoon, four cloves of garlic, ground pepper, coriander, salt.

We start with preparatory work with the carcass. Coat the bird with a mixture of mustard and honey, taken in equal proportions and mixed. Set aside and prepare the filling. To do this, pour boiling water over the prunes for 15 minutes, then cut each berry in half. Core two apples and cut them into thin slices. Peel and finely chop the garlic with a knife. We crush the coriander with a rolling pin. In a bowl, mix apples, prunes, garlic, add coriander, pepper and salt. At this point, the preparatory stage for the dish “Duck Baked with Prunes” is completed.

The process of preparing stuffed duck in the sleeve

Rub the carcass with a mixture of pepper and salt, then stuff it. We sew up the belly with culinary thread and place the duck in the sleeve, fastening it with clips at the ends. Place the remaining whole apples nearby. Preheat the oven to 190 degrees, place the carcass breast side up on a baking sheet and bake for an hour and a half. After this time, we take out the baking sheet, cut the sleeve, coat the carcass again with a mixture of mustard and honey, then put it on the top shelf and bake for another 20 minutes to brown. The exact time depends on the age of the bird and its weight. After turning off the heat, leave it for 15 minutes, then take it out.

Stuffed duck with prunes is ready, cut the dish into portions and serve. Prunes and apples can be served as a sauce or as a complete side dish. To prepare the sauce, grind the apples with dried fruits in a blender, add a little of the liquid that was released during the cooking process. In this case, boiled rice would be an excellent side dish.

Duck - a traditional Christmas table dish. And the duck with apples is especially good. Apples, prunes, raisins, dried apricots soaked in duck fat, giving the meat its fruity aroma. Despite the fact that duck is considered a fatty and heavy product, it is a very healthy food. Duck meat contains a large amount vitamins D and E, and included in it omega-3, improve brain activity and the appearance of the skin. The filling - apples and dried fruits - is not only a delicious side dish, but also healthy fiber and a lot of microelements. So a small piece of this delicacy will not harm anyone.

You will need:

• duck 1 piece (2-2.5 kg)
• salt 3 tsp.
• ground black pepper 1 tsp.
• ground cinnamon 0.25 tsp.
• ground cloves 0.25 tsp.
• ground cardamom 0.25 tsp.
• dry white wine 0.5 cups
• honey 1 tsp

Filling:

• apples 4 pcs.
• dried fruits (raisins, prunes, dried apricots) 1 cup
• salt 0.5 tsp

It’s great if you have a young domestic duck, but a bird from the supermarket will also work well, even frozen. In addition, factory-made ducks are less fatty and more delicate in taste, and require less time for baking. Often they have to be lubricated with vegetable oil due to a lack of their own fat. Keep this in mind when placing the bird in a baking bag - grease it with oil so that it does not stick to the bag.

I baked the duck in a baking bag. You can use a casserole dish or other oven-safe dish with a lid, or a deep baking sheet that can be covered with foil. A baking sleeve is preferable because... it keeps both the baking sheet and the oven clean. If you are still not familiar with this wonderful kitchen assistant, then take a lookhow to use baking bags

If the duck is frozen, defrost it. Be sure to look inside - often the manufacturer puts duck giblets inside the carcass, which are packaged in a small plastic bag - throw away the bag, wash the giblets and put them inside along with the filling.

You can also cook a Christmas goose using this recipe.

Step-by-step photo recipe for cooking duck with apples and dried fruits:

Wash the duck, dry it with a paper towel, remove any remaining feathers- convenient with tweezers. What to do with the wings? If you bought a duck at the market, the seller removed them. A store-bought duck, as a rule, has rather long duck wings (it flies, after all!). You can remove them, but I prefer to leave them - after baking they will become crispy - why lose such a delicacy.

Remove the tail or cut out the wen located on it - it has an unpleasant odor.

Mix salt, pepper and ground spices. Rub the carcass with this mixture inside and out.

Prepare the filling.
Apples cut into slices and remove the core with seeds. No need to peel. Dried fruits wash, prunes and dried apricots cut into four parts. Add salt and stir.

Fill the duck with stuffing.

Secure the hole toothpicks(can be sewn up using a regular needle and thread).

Attach the wings to the carcass with toothpicks to make the duck look neat.

Cut off sleeve for baking(two lengths of weft), secure one end with the clips provided. You can tie a sleeve with regular thread or cut a ribbon from a roll and tie it with it. Insert duck into sleeve and place on a baking sheet.
Dissolve honey in wine and pour it into your sleeve.
Advice: If the honey is thick, heat the wine in the microwave until hot, then the honey will quickly dissolve.

You can add a sprig of dry or fresh rosemary. In addition, I advise you to put a couple of whole apples in the sleeve, which will bake along with the duck and become a wonderful decoration for the finished dish.

Tie the sleeve, make slits at the top to allow steam to escape, and place in a preheated oven. t 180º C for 2 hours.

After two hours, remove the duck from the oven. cut the sleeve from above along the duck. Carefully! Don't get burned by the steam! In principle, two hours of baking is enough and your duck will look like this.

But I prefer let the bird sit for another 30-40 minutes by reducing the oven temperature to 160° C, at the same time it will acquire a beautiful golden brown crust. For the crust, grease the duck every 10 minutes with the fat that is at the bottom of the sleeve (it’s convenient to grease it with a silicone brush or pour it with a spoon). You can turn the duck over on its belly and brown the back.

This is the bird of happiness!

These are baked apples.

The dried fruits were steamed and soaked in duck fat and juice. Before serving, do not forget to remove any toothpicks or string that you used during preparation.

Rice, apples and dried fruits are excellent company for duck and a delicious side dish.

Merry Christmas! Bon appetit!

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On the eve of the New Year holidays, we are faced with a choice of what to cook for the holiday table. In our opinion, one of the best options is duck with prunes. In the process of preparing such a dish, the meat acquires a special aroma and acquires a sweet taste. The duck turns out simply divine. In our article we want to describe all the nuances of preparing such a dish.

Nuances of preparation

Prune duck is not as popular as chicken, but there are still people who love it very much. The meat of such a bird is fattier and has a dark hue, as well as a characteristic aroma and taste. You can prepare absolutely any dish from duck, but most often it is baked in pieces or whole, and also stewed. Stuffed poultry is a festive dish that is prepared quite simply, but looks very impressive.

Before you start cooking the duck, you need to prepare it by thoroughly washing it and scraping off any foreign matter from the skin. Cutting a carcass is not at all difficult. This is done in exactly the same way as when cutting chicken. If you plan to bake the whole carcass, then you should take care of the wings. They often get burned because they have no meat at all. Therefore, it is better to wrap them in foil.

Duck with prunes is a very tasty and aromatic dish. To prepare it, plums must be properly prepared. First, they are thoroughly washed and then steamed in hot water.

The duck itself is very fatty, so during the cooking process a lot of rendered fat is released, which can be poured over the carcass to make the meat more juicy.

Duck in the oven

Duck with prunes cooked in the oven turns out incredibly soft and tender. In addition, the bird has a spicy aroma. It is good served with boiled potatoes. The cooking process can be roughly divided into two parts: frying the meat and cooking in the oven.

To prepare a festive dish you will need: duck, several onions, prunes (230 g), vegetable oil, seasonings, bay leaf, salt.

Before starting cooking, rinse the carcass thoroughly, then dry it with paper towels and cut it into pieces. Next, in a saucepan in vegetable oil over high heat, fry the meat until crusty. Leave the duck in the saucepan. Meanwhile, add a bay leaf, sprinkle the meat with spices, add chopped onions and salt. Now you can place the prepared prunes between the portioned pieces. Close the saucepan and put it in the oven (it must be preheated to 190 degrees). We cook the meat for about an hour. This recipe for duck with prunes in the oven is very simple.

Duck with apples

An equally tasty and festive dish is duck with apples and prunes. To obtain a tender dish, meat can be cooked in a sleeve. And at the end of the process, cut the film and fry a little until a golden crust appears. For cooking we will need the following products:

Practical part

Before starting the process, you should prepare the filling. We steam the prunes with boiling water and let it brew, after which we drain the water and cut the fruits into pieces. Next, mix the plums with apple pieces. Add pepper, coriander and garlic to the mixture.

Now you can start cooking directly. Wash the carcass well and dry it with a towel. Next, grease it with salt. We fill the inner cavity with the filling, and then sew it up using threads. Next, we transfer the duck into a baking sleeve, tie it on both sides and cook in the oven for about 1.5 hours at 180 degrees. We take out the meat, cut the sleeve and grease the skin of the carcass with a mixture of mustard and honey. Then we put the duck with prunes and apples back in the oven. Cook the dish at 200 degrees for about fifteen minutes until a crust forms.

Duck with prunes, walnuts and rice

If you want to bake duck with prunes, you can add rice and walnuts. Even gourmets will appreciate this dish. When finished, the filling of rice, nuts and prunes, saturated with the aroma of meat, turns out very tasty. And in combination with duck, the dish is simply unique.

Before preparing the dish, the carcass should be marinated in advance. This can be done, for example, in a day. For the dish, prepare a medium-sized duck, rice (a glass), prunes (1/2 glass), and the same amount of walnuts. For the marinade, you can take salt (3 tbsp), onion, honey (4 l), rosemary, water (two liters), peppercorns.

In general, it is worth noting that the recipe for duck with prunes is quite simple. First, prepare the marinade. To do this, mix hot boiled water with salt, then let it cool slightly. Add spices, chopped onions, honey. We immerse the duck in the resulting solution so that it is completely covered with brine.

Now you can start preparing the filling. Take the rice and wash it thoroughly, then leave it soaked in cold water for about an hour. Next, drain the liquid and add chopped nuts and chopped prunes. You should also add salt and your favorite seasonings.

Remove the duck from the marinade and dry it. Next, we put the filling in the belly and sew it up. Place the finished carcass in a roasting pan or in a frying pan. Cook it for about two hours at a temperature of 180 degrees. During cooking, do not forget to periodically baste the meat with fat.

Duck with prunes (in a slow cooker)

Duck cooked in a slow cooker turns out incredibly tasty. This option will be appreciated by busy housewives who simply do not have free time. For the dish we take: a kilogram of duck, butter, prunes (230 g), carrots, a glass of cream, spices and salt.

Pour oil into a slow cooker and lightly fry the grated carrots. We cut the duck into portions and also put it in the slow cooker. We also send prunes, spices, cream and salt there. Simmer the dish for about two hours.

With mushrooms and prunes

Duck with prunes in a sleeve with the addition of mushrooms is something special. The meat always comes out juicy and tender. Absolutely any mushrooms are suitable for this dish. To make the mushrooms more flavorful, you can lightly fry them first.

For the dish we will take: duck carcass, prunes (320 g), mushrooms (420 g), salt, pepper.

Cooking process

Cut the mushrooms into small pieces and, if desired, even fry them a little. We also wash the duck and cut it into portions. Add meat to mushrooms. We also add pepper, salt, and prunes to the ingredients. Mix all ingredients well and transfer to a sleeve. Next, we make a puncture on top and put it in the oven. Cook the dish at 180 degrees for about 1.5 hours.

Duck in orange juice

A festive dish like duck with prunes goes well with rice, salads, and other cereals. You can cook it in a cauldron or in a frying pan.

To do this, take: a duck carcass, orange juice (a glass), the same amount of prunes, spices, salt, butter, three onions.

Before cooking, the duck must be cut into portions. If the meat has already been frozen, you can pre-marinate it for a couple of hours in soy sauce. Next, pour oil into the pan and fry each piece until a crust appears. The meat is cooked over high heat. Next, it is removed from the pan and transferred to a separate container.

Meanwhile, fry the onion in the remaining oil, then return the meat to the pan. Pour orange juice into it, then cover the container with a lid, add prunes and simmer for an hour. Then add spices and salt, cook for another 20 minutes.

Duck with apples and prunes - in the oven

Almost any duck recipe is a win-win. But the most popular is duck with apples and prunes. To prepare, take: duck, 150 g of dried apricots and prunes, apples (200 g), nuts (120 g), orange (90 g), spices and salt.

The recipe for duck with prunes and apples is very simple. Wash the carcass and dry it with a towel. Next, rub it with salt and spices. Chop dried fruits, oranges, apples and nuts. We stuff the bird with the resulting ingredients and sew it up using threads. Lubricate the outside of the carcass with vegetable oil, then put it in the oven. Prepare the dish at 200 degrees. Divide the finished duck into portions and eat it along with a side dish.

With prunes and citrus fruits

This recipe will be appreciated by those people who love citrus fruits and prunes. To prepare a wonderful dish, you need to take duck, one lemon and one orange, honey (2 tbsp.), wine (1/2 cup), prunes (160 g). You will also need spices, vegetable oil and salt. Before cooking, wash the carcass, dry it and put it in a marinade made from a mixture of one lemon, orange, spices and vegetable oil. Meat can be kept in the marinade for 8-10 hours. Next, stuff the duck with orange slices and prunes. You can also add pieces of apples or celery if desired. The meat is cooked in the oven for about 2-2.5 hours. During cooking, you need to periodically baste the carcass with fat.

In the meantime, while the dish is cooking, you can prepare the glaze. It is made with honey, orange juice and wine. The components are mixed in equal proportions and boiled in half. The finished glaze has the consistency of syrup. The meat is served by dividing it into pieces and adding baked fruit. Top the dish with syrup.

Jewish duck with prunes

This dish takes a long time to prepare - about 4.5 hours. Therefore, you should not take it on if you have very little time. Despite such a long cooking time, the dish turns out incredibly tender, the meat simply falls off the bone. Of course, this effect is quite easy to achieve with fresh poultry. But thanks to the recipe, you can cook deliciously even that duck that has been in the freezer for quite a long time.

To prepare, prepare duck, prunes (210 g), a couple of onions, butter, flour, pepper and salt.

Cut the carcass into pieces. To prepare such a dish, you can take individual pieces of duck, and not necessarily the whole carcass. Next, place the pan on the stove and add oil. Roll each piece in flour and fry in oil. The meat quickly forms a crust. Next, we take out the pieces and put them in a cauldron.

Now chop the onion. It can be pre-fried, or it can be added raw to the duck. During prolonged cooking, the onion will almost dissolve in any case.

We wash the prunes and add them to the duck. Pour boiling water into the cauldron (the water should be level with the meat), add pepper, salt, and spices. Boil the food for five minutes. Next, reduce the heat and prepare the dish. The duck should be stewed for about four hours. As a result, we will get the most tender and flavorful meat.

Secrets of successful cooking

In order to prepare a good dish, you need to know some tricks that help make the dish unique:

1. Before cooking, you need to cut off the butt of the carcass, this will help rid the dish of foreign odors.
2. If you want to cook juicy meat, then it is better to use juicy fruits and berries as a filling - prunes, apples, oranges, cranberries, lingonberries.
3. In foil and in a sleeve, the meat turns out very tasty, but it’s worth remembering. That twenty minutes before it’s ready, the packaging needs to be unwrapped to allow the bird to brown.
4. During cooking, it is recommended to periodically baste the carcass with the fat released.
5. Cooking duck in a slow cooker is the easiest way to get juicy and tasty meat. In addition, poultry prepared in this way retains its beneficial properties as much as possible, and at the same time remains tender and soft.
6. To get a juicy and not dry breast, you need to fry it over high heat on both sides.
7. Some housewives recommend first boiling the duck for about 20 minutes. And then cook according to the recipe. In this case, the meat will always be guaranteed cooked.
8. To obtain tender, tasty and aromatic poultry, you need to cook it in a duck cooker, in dishes made of ceramics, cast iron, or tempered glass.

Tasty and healthy meat

Well-cooked meat should have a pink tint, without blood impurities. Duck has a characteristic taste and aroma. Sometimes people on a diet exclude duck from their diet.

However, this is fundamentally incorrect, since it is enough to remove the skin from the carcass before cooking to make the meat more dietary. The duck is good in every way. It can be prepared not only for holidays, but also on ordinary days. Meat goes well with any side dishes, so don’t deprive yourself of the pleasure of deliciously cooked duck with prunes.

Instead of an afterword

The classic combination of prunes and apples when cooking duck is used quite often in the practice of housewives. It is worth noting that the same products are added to chicken. However, the combination of duck and prune aroma is completely unusual and unique. This is probably why they try to prepare such a dish for significant holidays.

Duck with prunes and apples is a truly exquisite restaurant dish, worthy of decorating a festive table for a New Year's celebration, an anniversary, or a wedding. Duck stuffed with juicy prunes can become your signature dish, served at a large family feast. Baked poultry is always tasty, aromatic, appetizing and simply spectacular.

Few novice housewives decide to try a culinary experiment with duck - some are afraid of spoiling the product, others do not know how to cope with the specific aroma characteristic of this bird. If you want to learn how to cook it deliciously, I recommend starting with this recipe - all the ingredients are available, you don’t have to do any complicated manipulations.

For duck with prunes baked in the oven to be 100% successful, you need to start with the main thing - buy the perfect bird. What is this in my understanding? Young, the weight should not exceed 2 kilograms - otherwise the cooking time will have to be increased, and not every oven can be used to bake a large specimen entirely. It is better to buy poultry that has not been frozen. It’s very difficult to find simply chilled ones in the supermarket. Therefore, I recommend going to the collective farm market, where local farmers sell their products.

Do not buy large poultry - as a rule, it is already aged, which means it has a lot of fat, and the meat will be tougher. For myself, I have set a possible weight barrier - the individual that I buy for stuffing (the composition of the minced meat itself is not so important) should not weigh more than 2.5 kg - this is a personal maximum if there are a lot of guests. If the company is up to 5 people, then 1.5 kg is enough so that no one leaves the table hungry. Various fillings and spices will help get rid of the specific smell that is characteristic of both wild and poultry.

The most common fruit fillings for duck are apples, oranges, quinces (if you like this fruit, you might be interested), prunes.

Today I suggest using a mixed classic filling – apples and prunes.

As an additional side dish, we will bake potatoes at the same time.

Cooking time: 2-2.5 hours.

Ingredients for making baked duck:

Duck with apples and prunes: recipe with photos

To prepare baked duck with prunes, you must first prepare the carcass. To begin, rinse the bird well, cut out the fatty layers, and remove the glands located in the upper tail part.

Often the ends of the wings burn when baked, so cut them off. We won’t need the neck either, so feel free to remove it.

Empty and clean your sink basin. Boil a whole kettle of water. Place the prepared carcass in the sink and pour a kettle of boiling water on top of it. The skin will then tighten, the pores on the skin will close, and the duck will remain juicy after baking. For beauty, you can first make oblique and shallow cuts on the skin. By the way, during baking in the oven, fat will drain better from the bird through these slits.

Now rub the carcass with salt and a mixture of ground peppers. The bird will marinate for 2-3 hours. To prevent the duck from drying out during this time, I recommend covering it with film.

For this recipe you will need to prepare high-quality pitted prunes. This dried fruit adds a piquant and spicy aroma to the duck. Rinse prunes with warm water. The prunes will be complemented by apples and a few orange slices.

Cut the washed apples into several pieces, the orange into slices. Place a few cloves of garlic in the belly. Next, stuff the carcass with mixed fruits and prunes. These ingredients will imbue the bird with sweetish aromas from the inside.

Sew or pin the belly with toothpicks. Lightly chop the cumin or rosemary and sprinkle over the carcass. If desired, you can tie the legs and wings with twine so that they do not stick out.

Place the duck stuffed with apples and prunes on a baking sheet and wrap with a sheet of foil. Preheat the oven to 200 degrees. At this temperature, the duck should be baked for about an hour. During this time, the duck in foil at this temperature will steam well.

Cut the potatoes into wedges or slices, sprinkle with vegetable oil, sprinkle with a pinch of salt. Remove the bird and carefully unfold the foil so as not to burn yourself. Place the potatoes around the duck with prunes. Bake now until done, uncovered, so that the dish acquires a beautiful color.