Duck with apples and prunes for the holiday table

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The festive table is always bursting with dishes that are prepared specially for special occasions. Duck with apples and prunes is a culinary masterpiece intended for a special occasion. How did it appear on the tables of ordinary people, and not just at high society receptions?

This bird was raised in all corners of the world as soon as it was domesticated. In Rus' it was customary to cook duck for the holiday. It was sure to be stuffed with cereals, dried fruits, apples and berries. This helps maintain the juiciness of the meat and also makes it more flavorful. The advantage of this baking method is that it is a ready-made side dish or a savory addition to the dish. Cooking duck is not difficult if you follow all the recommendations.

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 quite simple to prepare, 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.

Preparing to cook the dish

To join the culinary art, you do not necessarily need to invent any special techniques or recipes. For example, at home you can easily prepare hot or cold smoked sausage; just study the recommendations of experienced artisans. The situation is the same here, but here are the long-awaited tips:

• A carcass weighing 2-2.5 kg will bake faster and better than a large bird, and there is less hassle during preparation.
• For stuffing, you should choose hard apples; soft fruits will quickly turn into porridge at high temperatures.
• Fruits with a sour or sweet-sour taste are preferred as they go well with meat. The Antonovka apple variety is ideally suited as minced meat.
• It is imperative to remove the sebaceous glands on the tail of the carcass; during cooking, they cause an unpleasant odor, and this also affects the taste of the meat. Some people prefer to remove the tail completely for this reason.
• The end phalanges of the wings should be cut off, otherwise they will quickly burn. Aesthetes can wrap the tips of the wings in foil to protect them from high temperatures. The esophagus from the neck also needs to be removed.

You need to defrost meat correctly: no hot water or microwave - only naturally at room temperature. Before cooking, the carcass is washed under running water, and the remaining feathers and hairs are burned or removed with tweezers.

What do you need

• Duck – 2-2.5 kg.
• Antonovka apples – 2 pcs.
• Prunes – 100 g.
• Garlic – 3-5 cloves.
• Honey – 1 tbsp.
• Vegetable oil – 3 tbsp.
• Pepper, salt - to taste.

The presented list of components is designed for 4 full servings. You can omit fresh garlic and add, for example, dried garlic with a pinch of cinnamon - there is room for experimentation.

Marinade

My gourmet friend Vitka Shtutser once advised me to treat the carcass with a simple sauce in advance. He, in turn, was suggested to this technique by a French cook. This is not a traditional marinade for roasting duck, or even an alternative one, it is rather a successful attempt to expand the flavor range of the finished dish.

It must be said right away that the point is optional, if you feel like experimenting, repeat it. If you are a fan of the classics, then exclude the marinade option from the recipe. So, for the sauce you will need a set of simple elements:

• Yogurt or low-fat sour cream – 5 tbsp.
• Honey – 2 tbsp.
• Dijon mustard – 1 tbsp.
• Salt – ¼ tsp.

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.

Simple and quick duck with dried fruits

For novice housewives who have never dealt with poultry before, this recipe is perfect. Firstly, the preparation of the dish is ridiculously simplified: you just need to rub the carcass with spices, stuff it with prunes and put it in the oven. In this case, the hardest thing is not to miss the time when the duck is baked, and periodically pour it with rendered fat. Agree, you won’t have to put in much effort. Plus, you won't need too many ingredients, which will save you money. Considering all the above-mentioned delights of the food, a completely logical question arises: why not cook a delicious bird with prunes? Moreover, you already have the recipe.

Ingredients:

• 500 grams of soft prunes
• one small duck (take a one and a half kilogram carcass)
• salt - to your taste
• 1/3 cup warm boiled water
• freshly ground black pepper
• a little olive oil

Cooking method:

Before you dive headfirst into cooking, rinse the duck thoroughly and then dry it with paper towels. If necessary, remove the giblets in advance, from which you can later make soup. Now combine refined olive oil, salt and black pepper in one bowl, then mix the ingredients well. Use your favorite seasonings if desired. Coriander, dried dill, and basil are suitable for this. You can also cook duck with chopped garlic, but this, as they say, is a completely different recipe.

Rub the resulting aromatic butter sauce onto the bird on all sides, as well as from the inside. Then soak the dried fruits in boiling water for fifteen minutes; when they become softer, drain the liquid, rinse them well and dry. Stuff the carcass with prunes and set the remaining product aside. Now place the duck in a special bowl, decorating the sides with dried fruits. Pour warm water here and place the dish in a preheated oven. The optimal temperature for cooking poultry is considered to be 190 degrees.

After about 30 minutes, open the door and pour the rendered fat over the food. Bake the duck for about another hour and a half. If you notice that the crust begins to burn, which can happen due to too much heat, cover the carcass with food foil and continue cooking. Before serving, carve the bird by cutting it into several pieces, cover them with prunes, and pour the juice into a gravy boat. Perhaps someone will want to pour it over the dish. As a side dish, you can make puree, cook buckwheat or rice porridge. Bon appetit!

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:

• duck;
• garlic;
• apples - 1/2 kg;
• prunes - 170 g;
• salt;
• honey - 1 tablespoon;
• 1 tbsp. spoons of mustard;
• pepper and coriander.

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.

Baked duck with potatoes

Duck is considered the most delicious and aromatic meat among poultry. If you come across a whole carcass, then the best solution would be to bake it with potatoes and prunes.

Ingredients:

• 1 small carcass (2 kg);
• 0.5 kg of potatoes;
• 4-5 pcs. prunes;
• 1 tbsp. honey;
• 50 g ghee;
• some spices, salt and black pepper.

We peel the potato tubers, cut them into large chunks and boil them in salted water until half cooked. Wash the prunes and pour boiling water for 5-10 minutes. Then dry and coarsely chop. Mix dried fruits with cooled potatoes, add a little ghee cut into cubes.

Advice! Frozen honey can be heated in a water bath, avoiding boiling.

Marinate the carcass in a mixture of melted butter, salt and black pepper. Leave the duck alone for half an hour or an hour so that the marinade is well absorbed. Then we stuff the duck with the filling and fasten the belly together in any convenient way. Lubricate the surface of the carcass with liquid honey, paying special attention to the seams. If there are potatoes left, then place them around the duck on a baking sheet.

Bake the duck in an oven preheated to 200 degrees for about 2 hours. Periodically baste the duck with fat that will accumulate on the baking sheet. This will prevent the bird from drying out and burning.

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 and apples in cream sauce in a duck pot

When preparing a dish, the moment of basting the duck with fat is important. If there is a lot of fat in the bird, then during the baking process the duck may completely lose it. Therefore, to prevent the meat from coming out dry, it is necessary to water the carcass from time to time with the released juice.

Product composition

How to cook

1. The duck should be washed and dried.
2. Large potatoes need to be peeled and cut into large pieces, but small tubers can be left whole.

3. Apples should be washed, peeled, cored and cut into small cubes.
4. Prunes must be rinsed and pits removed.
5. Now the apples and prunes should be combined in a separate bowl, covered with sugar and mixed.
6. You will need to stuff the carcass with the resulting mixture, and then fasten the belly with toothpicks.
7. You need to make shallow diagonal cuts on the breast of the bird, mix salt and pepper and rub the duck with this mixture, and then brush it with honey.
8. The oven must be preheated to 190℃.
9. In the duckling pan, place the bird belly down on the bottom, arrange the potatoes in a circle, cover the utensil with a lid and place in the oven for an hour.
10. After the time has passed, you will need to drain the fat from the vessel, turn the duck belly up and put it back in the oven, cook for 1 hour without covering it with a lid.
11. To prepare the sauce, you must first pit the prunes and soak them for 30 minutes. in boiling water, then cut into small cubes. Place a container on the stove, pour port wine into it, it should warm up well for about 4 minutes. Then you should dilute the starch in water, place it in a saucepan with alcohol, stirring. Next, add prunes to the bowl and simmer the sauce over low heat for about 7 minutes. When the sauce is ready, you will need to blend it with a blender.
12. To prepare the bird, you need to remove the contents from the belly, cut the carcass into pieces and place it in the middle of the plate, and place the potatoes and stuffing around the edges. Top the bird with warm dressing.

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.

Recipe for duck with fruit in a slow cooker

Duck meat is quite tough, so a great way to cook it is to simmer it in a slow cooker. In addition to prunes, take oranges as companions for the duck; fruit acid suits it very well.

Ingredients:

• duck – 1 small carcass;
• prunes – 8 pcs;
• orange – 2 pcs;
• half a lemon;
• refined olive oil – 40 ml;
• soft mustard with grains – 15 g;
• ground pepper – 2 g;
• fine salt – 10 g.

Time: 40 min. In one serving 100 g: 310 kcal.

1. Cut the duck carcass into pieces and place in a multicooker bowl, add a little oil, turn on the appropriate mode for frying;
2. After frying, mash the prunes and place on the duck. Do not peel the orange, cut it into thick slices directly in the peel;
3. Squeeze the juice from half a lemon and prepare the marinade. To do this, combine the juice with mustard, season with spices, add olive oil and stir;
4. Pour the marinade over the duck and prunes, place the oranges on top and leave for 15 minutes; Close the device, turn on the “stew” mode, selecting poultry meat in the menu.

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.

Duck with mayonnaise, seasonings and prunes

This recipe is for those who love to cook, improve their skills and are open to new dishes. Duck stuffed with tender prunes, smeared with mayonnaise and baked in the oven will appeal not only to true meat connoisseurs. Its incredibly appetizing taste will be noted even by those who are not particularly enthusiastic about poultry. You can use full-fat sour cream or cream as impregnation.

Ingredients:

• 400 grams of prunes
• coriander - to taste
• medium duck - one piece
• salt
• two bay leaves
• 80 grams of gourmet mayonnaise
• black pepper (both allspice and ground will do)
• three garlic cloves

For decoration:

• 20 grams of fresh dill

Cooking method:

If you decide to make a bird for a family dinner, we recommend buying a small one: for one, maximum one and a half kilograms. Then you will spend much less time baking the dish. After all, how long it will take to cook directly depends on the weight of the duck. So, after you wash and dry the carcass well, rub it on the sides, as well as the inside, with table salt and ground pepper. Place dried fruits in a bowl and cover with hot water, leave for ten minutes to soften. After draining the unnecessary liquid, squeeze out the garlic with a towel and combine with bay leaf and coriander, add chopped garlic.

Mix the mixture well and stuff the bird with it. Sew up the hole with regular thread or fasten it with special skewers. But don't forget to remove any extra items before serving. Now treat the duck with mayonnaise, generously greasing it on all sides. Then place the bird in the sleeve and tie it off. The dish should be cooked in the oven at 190 degrees for about 2.5 hours. Before removing the product (about 30 minutes before), remove the bag and pour the resulting juices over the bird, then place it back in the oven. Thanks to this, the food will come out rosy and beautiful. Sprinkle it with chopped herbs and invite your loved ones - husband and children - to taste the delicious creation. This recipe will be useful not only in everyday life, but also in “holiday” life.

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.