Duck with prunes – more ideal combination haven't figured it out yet.
During the cooking process, the meat is saturated with the aroma of plums, acquires a sweetish taste and turns out simply extraordinary.
Duck with prunes - general cooking principles
Duck is not as popular as chicken, but it also has its fans. The meat of this bird is dark, fatty, and has a pronounced taste and aroma. You can cook absolutely any dish from it, but most often the duck is baked, whole or in pieces, and also stewed. Stuffed duck is one of the holiday dishes that is easy to make and looks impressive on the table.
Before cooking duck with prunes, the meat must be washed thoroughly and, if necessary, scrape off any damage or blood from the skin. The process of cutting a carcass into pieces is simple and no different from cutting a chicken. If the bird will be baked whole, then you need to immediately take care of the wings. The outer part of the duck contains almost no meat, consists of skin and bone, so it burns quickly. To prevent this from happening, you can tuck the wings into the slots on the carcass or wrap them in foil.
Prunes should be rinsed well before use; if they are dry enough, then soak them in water. If necessary, dried fruits are chopped.
One more important point When preparing duck with prunes, you need to baste it with fat. There is quite a lot of it in the bird, but at the same time it can easily part with it. To prevent the meat from becoming dry, it must be periodically watered with the released juice.
Recipe 1: Duck with prune pieces in the oven
Duck with prunes prepared according to this recipe turns out very tender and has a spicy aroma, goes well with boiled potatoes. The whole process can be divided into 2 parts: frying the pieces and direct cooking in the oven.
Required Ingredients
Duck 2-2.5 kg;
2 onions;
0.2 kg prunes;
Salt, bay leaf, seasonings;
A little vegetable oil.
Cooking method
1. Rinse the carcass well with running water on all sides, dry it with a towel, and cut it into portions.
2. Pour a little vegetable oil into a saucepan, put it on high heat and quickly fry the meat until crusty. Leave in the saucepan.
3. Add bay leaf, onion cut into half rings, sprinkle the duck with spices, salt, and place washed prunes between the pieces.
4. Close the saucepan with a lid and place in the oven, heated to 190°C, cook the duck with prunes for about an hour.
Recipe 2: Duck with prunes and apples
Duck with prunes and apples can be considered a real holiday dish, but in order for it to really turn out tasty and tender, it is better to start cooking it in the sleeve, and then cut the film and fry at high temperature until an appetizing crust.
Required Ingredients
Duck carcass;
0.5 kg apples;
2 cloves of garlic;
0.15 kg prunes;
1 tbsp. spoon of honey;
1 tbsp. a spoonful of ready-made mustard, preferably homemade;
Coriander, pepper.
Cooking method
1. Prepare the filling. Steam the prunes with boiling water, let stand for 5-10 minutes, drain the water, cool and cut in half. Mix with peeled and cut apples, add chopped garlic, coriander, pepper.
2. Wash the carcass and dry it with a towel. Rub salt on all sides, including the inner cavity.
3. Fill the belly with apple and prune filling and sew up the skin with thread.
4. Place the duck in a baking sleeve, tie on both sides and cook in the oven for 1.5 hours at 180°C.
5. Remove the duck with prunes from the oven, cut and straighten the sleeve. Using a brush, brush the carcass with a mixture of honey and mustard and put it back in the oven, increasing the temperature to 200 °C. Fry until golden brown, about 15-20 minutes.
Recipe 3: Duck with prunes, rice and walnuts
This duck with prunes is for real gourmets. Rice filling, walnuts and dried plums are soaked in juices and meat aroma, making it incredibly tasty. The duck needs to be marinated in brine in advance, preferably a day before cooking, or two days beforehand.
Required Ingredients
One small duck;
A glass of rice;
0.5 cups prunes;
0.5 cups walnuts.
For the marinade:
Large onion;
3 tablespoons of salt;
4 spoons of honey;
2 liters of water;
Rosemary;
Peppercorns.
Cooking method
1. Prepare the marinade, for this we boil water with salt, cool, add chopped onions, spices, dissolve honey and immerse the carcass so that the brine completely covers it. Let it marinate.
2. Prepare the filling. To do this, wash the rice well, soak for an hour in cold water. Then drain, add chopped prunes and chopped walnuts, add salt and any seasonings to taste.
3. Remove the carcass from the marinade, wipe it, fill the belly rice filling, sew up. We put it in the duck pot, if not, then in the frying pan.
4. Cook the duck with prunes in the oven at 180°C for an average of about 2 hours. Every 20-30 minutes you need to pour the released juice on top.
Recipe 4: Duck with prunes in puff pastry
To prepare duck with prunes according to this recipe, you will need a pack of regular puff pastry without yeast. The dish is being prepared in the oven.
Required Ingredients
A pack of puff pastry (0.4 kg);
0.2 kg prunes;
Raw yolk for lubrication;
Salt pepper.
Cooking method
1. Cut the duck along the back, separate the meat and skin from the skeleton. The most difficult part to do is the wings and legs. To do this, you need to break the bone, cut the tendons and carefully pull out the bones. The result should be a solid layer of skin and meat. Where a lot of pulp can be cut off and placed on skinny places.
2. Wash the prunes, soak them in water, and chop them finely.
3. Rub the meat layer with salt and pepper, spread the prunes in an even layer. If desired, you can use any spices, garlic, walnuts.
4. Twist the duck with prunes into a roll, securing the edges with toothpicks.
5. Place the roll in the pan, seam side down, and bake in the oven at medium temperature for 50 minutes.
6. Unfold the layer of puff pastry, roll it out a little with a rolling pin and cut into strips 2 cm wide.
7. Wrap the roll in strips overlapping along the entire length. Lubricate with raw egg yolk, put the duck roll with prunes back in the oven and bake until done for another 20-30 minutes. The dough should become golden brown.
8. Serve the roll cooled, cut into slices.
Recipe 5: Stewed duck with prunes
Unlike previous recipes, this duck with prunes is cooked not in the oven, but on the stove. Cut into portions and stew with vegetables.
Required Ingredients
Duck carcass;
0.25 kg prunes;
1 onion;
50 gr. butter;
1 carrot;
2 cups broth or water;
Spoon of flour;
Salt, spices.
Cooking method
1. Place a piece of butter in a cauldron and place it on the stove.
2. Peel the onion, cut into half rings, and place in a cauldron.
3. Three carrots coarse grater and also pour into a cauldron, fry the vegetables over low heat.
4. Cut the duck into small pieces, add it to the vegetables, and add the washed prunes. We continue to simmer over low heat.
5. In a dry frying pan, fry a spoonful of flour until golden brown, dilute with broth, bring to a boil and pour the sauce over the duck. Simmer for an hour under the lid on low heat.
6. Open the lid, add salt, any spices to taste, mix and cook for another 10-15 minutes. At the end you can add bay leaf and herbs.
Recipe 6: Duck with prunes and cream in a slow cooker
The simplest but incredible delicious recipe cooking duck with prunes in a slow cooker. Ideal for busy housewives who don't have a lot of free time.
Required Ingredients
1 kg duck;
0.2 kg prunes;
A little oil;
Carrot;
A glass of cream;
Salt, spices.
Cooking method
1. Pour any oil into a multicooker and fry the grated carrots.
2. Cut the duck into arbitrary pieces and add to the multicooker bowl.
3. Cut the prunes in half and send them to the duck.
4. Add salt, spices, cream and simmer for 2 hours.
Recipe 7: Duck with prunes and mushrooms in the sleeve
Recipe juicy duck with mushrooms and prunes, which always succeeds, turns out tender and juicy. You can use any mushrooms, but to make them delight you with their aroma, you can first fry them for just a few minutes in a frying pan.
Required Ingredients
0.4 kg of mushrooms;
0.3 kg prunes;
Salt pepper.
Cooking method
1. Cut the mushrooms into not very small pieces. If desired, you can pre-fry as mentioned above.
2. Wash the duck, also cut it into pieces, add to the mushrooms.
3. Add prunes, salt and pepper, mix everything thoroughly, put it in a sleeve, make a small puncture on top and put it in the oven. Cook for 1.5 hours at 180°C.
Recipe 8: Duck with prunes in orange juice
A festive dish of duck with prunes that goes well with light salads, boiled rice and other cereals. Prepared in a frying pan or in a cauldron.
Required Ingredients
Cup orange juice;
A glass of prunes;
3 onions;
Oil for frying;
Salt, spices.
Cooking method
1. Cut the duck into pieces. If the bird is not very young or has been frozen, it can be pre-marinated in soy sauce for several hours.
2. Pour oil into a frying pan and fry the pieces one by one until golden brown. This must be done over high heat. Then we take out the pieces and put them in a separate bowl.
3. Cut the onion into half rings and fry in the same oil after the duck until golden brown. We bring back the duck.
4. Pour orange juice into the pan, cover with a lid, add prunes and simmer for an hour.
5. Add spices, salt, cook for another 15-20 minutes.
Recipe 9: Duck with prunes in Jewish style
Jewish-style duck with prunes takes quite a long time to prepare, the whole process takes about 4.5 hours, but the result is incredibly tender meat that falls off the bone and is incredibly flavorful sauce. For this recipe, you can even use old poultry or meat that has been in storage for a long time. freezer.
Required Ingredients
2 onions;
0.2 kg prunes;
A little oil;
Flour for breading;
Salt pepper.
Cooking method
1. Cut the carcass into small pieces. It is not necessary to have a whole duck; you can just use legs, wings, or any other parts.
2. Place a frying pan on the stove, add oil, and turn it on.
3. Dip the pieces in flour and fry in oil. The duck will quickly cover itself golden crust. We take out the pieces and put them in a cauldron or stewpan.
4. Add onion cut into half rings. If desired, you can also fry it, but you don’t have to do this. During the long simmering process, it will practically dissolve in the sauce.
5. Wash the prunes and add to the meat. Pour boiling water up to the level of the meat, add salt, pepper to taste, and any spices.
6. Bring to a boil, boil for 5 minutes and reduce the heat to low so that the contents do not gurgle, but simmer. We cook duck with prunes for 4 hours and as a result we get tender meat and delicious sauce, which is suitable for any side dishes.
Before cooking, prunes can be soaked in warm water for 20 minutes to restore moisture and improve flavor.
Are there feathers and pads left on the carcass? They are easy to remove with ordinary tweezers, and to facilitate the process, you can hold the duck over the fire gas burner or burning paper.
Duck meat will turn out tastier and juicier if it is pre-marinated. To do this, you can use any products and spices, even a simple brine of water, salt and sugar (1 liter spoon).
The duck, like other birds, loves to be stuffed with garlic, pieces of onion and carrots. And so that the cuts don’t spoil appearance, it is better to make them by first removing the skin.
Duck – very elegant and holiday dish, without which not a single solemn celebration would be complete. We have already figured out how to cook, and now it’s time to do no less delicious filling– rice with the addition of fruits and spices.
Duck in the oven with rice and prunes
Ingredients:
- duck carcass – 1.5-2 kg;
- rice – 100 g;
- prunes (pitted) – 100 g;
- garlic – 2-3 cloves;
- salt pepper;
- oregano – 1 teaspoon;
- greens - to taste.
Preparation
We wash the duck carcass and wipe it dry. Rub the clean bird with a tablespoon of butter, generously sprinkle with salt and pepper, and leave for 2-3 hours.
In the meantime, you can make rice. Wash the cereal and boil until tender. pour boiling water for 10-20 seconds, after which we drain the liquid and chop the dried fruit itself coarsely. Mix rice with prunes, add oregano, salt, pepper, remaining butter and garlic passed through a press. We supplement the filling with chopped herbs.
Fill the carcass with rice and sew up the entrance hole with thread. Duck in the oven with rice must be baked in foil so that the bird does not burn. Place the duck in an oven preheated to 180 degrees for 2 hours. Periodically pour the juice and fat over the bird, and 30 minutes before it’s ready, remove the foil to allow the duck to brown.
Duck in the oven with rice and apples
Ingredients:
- duck carcass – 1.5-2 kg;
- rice - 1 tbsp.;
- nuts (walnuts, almonds) – 1 handful;
- dried apricots – 1 handful;
- butter – 2 tbsp. spoons;
- apples – 2 pcs.;
- orange juice – 250 ml;
- soy sauce– 3 tbsp. spoons;
- honey - 1 tbsp. spoon;
- dried thyme – 1 teaspoon;
- ground paprika – 1 teaspoon;
- salt pepper.
Preparation
Let's start by preparing the marinade for the duck; for this we need to mix soy sauce, orange juice, honey (half the total amount), thyme and paprika. Watering the duck ready-made marinade and leave for 1 hour.
In the meantime, let's start with the filling: wash the rice and place it on the bottom of the roasting pan, put apple slices on top, add a couple of tablespoons of orange juice, a pinch of thyme, paprika, soy and pepper. Finally, place chopped dried apricots and nuts on top of the rice. Fill the cereal with water and cook covered for 10 minutes, then leave to stand for another 5 minutes.
Blot the marinated duck with a kitchen towel (do not pour out the marinade). We stuff the bird with rice, spices and nuts, and seal it in a baking bag. Duck in the oven with rice in the sleeve will be cooked for 40 minutes at 170 degrees, after which we cut the sleeve and remove it, grease the bird with marinade, pour fat on it and cook without the sleeve for another 25 minutes.
Duck baked in the oven with rice and mushrooms
Ingredients:
- duck carcass – 1.5-2 kg;
- rice - 1 tbsp.;
- any mushrooms – 400 g;
- carrots – 1 pc.;
- onions – 2 pcs.;
- garlic – 2 cloves;
- salt, pepper - to taste;
- mayonnaise – 1 tbsp. spoon;
- mustard – 1 tbsp. spoon;
- vegetable oil.
Preparation
Wash and dry the duck carcass. Rub the bird with a mixture of mustard, mayonnaise, salt and pepper, 
and leave for 1-2 hours.
Boil and wash the rice. Heat the vegetable oil in a frying pan and first fry the grated carrots and onions until the latter is transparent, and then add the chopped mushrooms until golden brown. In the last 30-40 seconds of cooking, chopped garlic is also added to the pan. Mix the sauté mixture with rice and cool completely. We stuff the duck carcass, sew up the cavity and send the bird to bake for 2 hours at 200 degrees on a baking sheet with 250 ml of water. Periodically baste the duck with the released juice and fat. As soon as the bird is browned, cover it with foil.
Duck baked in the oven with dried fruits and apples - the highlight of a good festive table. But nothing is more depressing than long holidays. Luckily we have a lot of them.
We didn’t have time to meet you with dignity New Year, as if Christmas is just around the corner. It would seem like a joyful holiday, but it is simply impossible to celebrate so much. Keep in mind that not everyone “uses” this. But overeating is already chronic.
But, be that as it may, not preparing something tasty for the Holiday is a sin. As a rule, we prepare . We usually stuff it with rice, oranges and apples. But this year, as it happens, such a duck was prepared for the New Year. Along with Olivier salad and jellied meat, with the obligatory horseradish.
For Christmas, although it is customary to cook a goose, we will prepare a duck stuffed with dried apricots and prunes. Although duck in the oven with apples is also welcome. The recipe for duck in the oven is a classic of our home cooking.
In fact, meat with a sweet taste is more typical for oriental cuisine(Chinese, Turkish). But this recipe came from Poland. My wife was on a business trip in Warsaw and tried it there. Since then he has been asking: throw away the Christmas tree. No, not that... Requests: like this delicious duck in the oven with dried apricots and prunes, make it. You can make a whole duck for a large feast, but for a family, it is more convenient to cook duck legs, the number of servings is the same.
Duck in the oven. Step by step recipe
Ingredients (3 servings)
- Duck or duck legs 300 g per serving
- Dried apricots 150 gr
- Prunes (pitted) 150 gr
- Apples 2-3 pcs
- Olive oil 2 tbsp. l.
- Salt, basil, thyme, curry, coriander Spices
- What’s good about cooking store-bought or market duck is that you don’t have to pluck it. A thankless task. Duck skin is delicate and easily tears when plucked. In China, tweezers are used for this. And at the factory, they probably remove feathers with a vacuum, so feathers are always present on the duck. The feathers on the duck are not burned, because... subcutaneous fat is drowned, and the skin cracks during cooking. You need to carefully remove the remaining feathers with your hands; it is not difficult.
Duck legs for cooking
- It is also worth removing excess internal fat, lungs, and generally all entrails, if any. Often the neck, liver, and heart are packed into a bag and stuffed inside the duck, so a seemingly frail duck can weigh up to 2 kg.
Apples and dried fruits for filling and sauce
- If you are cooking duck in the oven for a small family or just for dinner, I advise you to buy duck legs - according to the number of servings. It is much more convenient and is eaten without residue.
- Wash the cleaned duck or leg thoroughly and dry it with paper towels.
- Wash dried apricots and prunes, sort through, removing seeds, and soak in water at room temperature for 10 min. Grind the spices in a small mortar. The ratio of herbs is at your discretion. Add 1 tsp to herbs. salt. Duck in the oven should be spicy, but not spicy.
Grind the spices in a small mortar
- Duck legs need to be specially prepared. Using a sharp knife, remove the inner bones, cutting off the meat from them. Cut off the bone closer to the knee joint so that it remains in the meat. The result will be a bone on which the skin is attached duck meat. The leg is quite large in area, larger than the palm of your hand.
Using a sharp knife, remove the inner bones from the legs.
- Coat the inside of the duck or leg with half the spices.
- Using a large needle and cotton thread, sew up the neck of the duck and leave the leg as is.
- Stuff the duck with a mixture of dried apricots and prunes through the hole in the belly, then sew it up with thread. If you are preparing chicken legs, place chopped dried apricots and prunes in equal parts on the duck meat, fold in half. And then sew up the leg along the edge with large stitches.
Place chopped dried apricots and prunes in equal parts on the duck meat
- Sprinkle the outside of the duck or leg with the remaining spices. Leave the prepared duck in a cold place for up to 1 hour.
Sew up a duck or leg
- Before cooking, brush the duck meat with a little fat. Can olive oil, or maybe a little mayonnaise (although I personally don’t like it).
Sprinkle the remaining spices over the duck and brush with fat before cooking.
- Chop 2 apples into small pieces into a deep bowl; you can add the peel along with them, but it’s better to peel them. Lightly salt the apples and add 1-2 pinches of curry. Mix apples with the remaining dried apricots and prunes. By the way, it’s worth leaving some dried fruits to decorate the dish.
- Place the duck or leg on the apples and place in an oven preheated to 200 degrees. Cooking time is 1.5-2 hours, but it can be longer. During this time, the duck should brown and the meat will begin to separate from the bones. It is necessary to turn the duck 3-4 times during cooking so that the duck browns evenly. It is also worth pouring the apple sauce formed in the dish over the duck meat so that the duck in the oven turns out juicy.
Step 1: take carrots.
Peel the carrots with a knife and wash them. Then we rub it on a fine grater. Divide the grated carrots into two halves. Mix one part of the carrots with chopped garlic, salt, ground black pepper and chopped rosemary.Step 2: take the duck.
The choice of duck depends on what goal you are pursuing. If you need to prepare a dish quickly, choose a smaller carcass with light skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a larger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, more is possible. Step 3: take onions.
Onion peel, then wash and cut on a cutting board. Fry the chopped onion until transparent in a frying pan, preheating the vegetable oil in it. Then add the remaining carrots to the onions and fry everything until golden brown. Step 4: Boil the rice.
Cook rice in a saucepan with 2 cups of water until half cooked about 10 minutes, determining it “by the tooth”: the grains on the outside should be soft and hard on the inside. Then drain the rice in a colander or sieve to remove excess liquid. Fried on vegetable oil Mix onions and carrots with rice. Step 5: take apples.
Take green apples, wash them thoroughly, peel and core them. Next, on a cutting board, cut the apples into small cubes 2x2 and put them aside. Step 6: stuff the duck.
We take a rested duck and fill it up to half with the cooked rice mixture through the hole in the belly. After this, take the apples, peeled and cut into small cubes, and fill the other half of the duck. Next, use culinary thread to sew up the hole in the abdomen. Then place the stuffed carcass on a baking sheet, back down. Pour half a glass of water onto a baking sheet and place the duck in an oven preheated to 200 degrees for about for 2 hours. From time to time, baste the carcass with the juice formed during cooking. When the bird is browned and has a slight crust, cover the top with foil to prevent the duck breast from drying out. You must try not to overcook the duck, otherwise the meat will be dry. Step 7: serve the duck stuffed with rice on the table.
We take it out rosy duck from the oven and remove the threads from it. Serve the duck stuffed with rice in the oven hot with vegetables, sprinkled with herbs. Bon appetit! Try to carefully remove the remnants of large feathers from the duck so that the skin is not damaged, otherwise the fat will render unevenly and the bird will be a bit dry in places.
Sweet and sour apples are suitable for the filling. Ideally, it is better to use the Antonovka variety.
When stuffing a duck, sewing up the belly, you can use toothpicks instead of culinary thread.
A festive table is not complete without a fragrant hot dish. It could be or. Whatever the dish, it must certainly be beautiful and tasty. Such a dish could be duck baked in the oven with rice and prunes. Today I will offer you a recipe for duck with rice, baked in the oven in a spicy crust. If you are ready, then let's start right now. 
Ingredients needed to prepare duck with rice baked in the oven:
- duck – 2.5 kg,
- rice – 1 glass,
- prunes - 100 grams,
- apples – 3 pcs.,
- black ground pepper- taste,
- salt - to taste,
- mustard – 2 tbsp. spoons,
- flower honey – 2 tbsp. spoons,
- seasoning for duck - to taste.
How to cook with photos step by step
Duck with rice in the oven: step by step recipe with photo 
Let's start preparing the marinade for the duck. To do this, mix two tablespoons in a separate container. flower honey with two tablespoons of mustard. 
Let's add seasoning to the same ingredients. Mix everything thoroughly. 
Rinse the duck under running cold water. Separate from the ichor and grease it with our marinade. Leave it in the marinade for about an hour and a half. 
Then we will prepare the filling, the so-called side dish. To do this, first boil the rice until tender and be sure to add salt to it. Add prunes to it to taste. 
Stuff the marinated duck with filling (rice with prunes). We sew the stuffed duck or pin it with toothpicks, or secure it with special metal staples. 
Prepare the foil for baking and place it on the table surface, shiny side up. 
Place the prepared duck in the middle of the foil. 
Close the foil tightly and place the duck on a baking sheet. Pour about one glass of water onto the baking sheet in which our duck lies, and bake for about 2 hours at a temperature of 180 degrees Celsius. Then open the foil and cover the duck with apples (pre-washed and cut into slices). Bake the already opened duck for another half hour at the same temperature. Do not forget to periodically water the duck with the fat extracted from it.
We serve our duck with rice, baked in the oven, arrange the baked apples in a circle, garnishing the duck with lettuce leaves. Enjoy your meal!
