Duck stuffed with prunes and apples - a special treat for special people! Of course, this dish comes to the table, not every day - most of it is prepared for the New Year holidays, birthdays, and great family feasts. Bird baked in a sleeve of some use to this glass bakeware, a special baking dish or pan. Not so important, where and how to cook food - and the right to choose a favorite recipe for you to buy high-quality products and to act according to instructions.
Duck with fruit in a simple way
We suggest to try the recipe "Weekend." Duck with apples and prunes cooked in the oven for at least one and a half to two hours, sometimes even more - it all depends directly on the weight of the carcass. Of course, coming home from work on weekdays, you are unlikely to remain the strength and desire to bake bread. But when you have the time or the occasion - a family holiday, a romantic dinner with your beloved, birthday party - make sure the duck in your sleeve. The meat turns out very juicy and tender. Better to start with the most simple, so give below the recipe for beginners.
any kilogram of apples
duck carcass weighing one, maximum two kilograms
100 grams of soft prunes
salt - to taste
black pepper - at your discretion
half a lemon
For the marinade:
15 grams of golden honey
20 milliliters of olive oil (we recommend adding refined, it does not give the sauce a taste of bitterness)
Garlic - two cloves
fresh basil - to taste
First, you must correctly handle the bird: Make sure that all the guts have been removed in advance, then the back side of a knife strip the skin. After Opal duck with a lighter or other available tools - matches, or you can hold it on the hob included - and rinse under the tap. At the time, remove the carcass aside, it is well to glass, while they themselves enjoy a marinade.
This simple recipe for sauce is suitable not only for cooking duck - it is possible to soak the chicken or, for example, pork. So, pour into a bowl of olive oil and honey. If the product is sugar, melt it on a steam bath, as to the basilica, it is necessary to thoroughly stretch your hands or a special mortar. Pilled grind the garlic press, then, putting together all the ingredients and mix them. To give the dish a special flavor and unusual taste, it is recommended to add dried spices: Provencal herbs, oregano, turmeric, cumin.
Take the brush and liberally lubricate the poultry marinade from all sides, as well as the inside. Then sprinkle with salt and pepper, but there is another option - enter these ingredients directly into the sauce. Wrap the product in plastic wrap or in a normal package and store in the refrigerator. Note that ideally should duck soak for four or five hours, but if you do not have time, hold her in the cold for at least 60 minutes.
Now you need to do stuffing. Prunes pour warm water, and washed apples remove from the core, seeds and cut into two pieces middle cubes, and the rest - large slices. Especially delicious dish you get when you use a sweet red and slightly sour green fruit. When prunes softened, drain excess liquid and rinse it under the tap, then pat dry well, laying on a towel. Want a little to improve the filling? Then you can change the recipe, adding walnuts. Clean them from the shell and the two or three minutes, fry in a dry frying pan.
As is known, apples tend to darken. This is due to the fact that the iron contained in them in contact with air oxidizes, causing such a reaction. To fruits are not spoiled, they sprinkle fresh lemon juice. Then nafarshiruyte bird prunes, red and green fruits and nuts, if using, of course, add them as well. Hole sew thread or fasten conventional toothpicks.
There are very few! If you cook the dish in a sleeve, to shift into a duck here and enter the remaining apples, sliced. Send everything in the oven, preheated to 200 degrees. Bake for about an hour, then cut package, highlighting the fat and pour the juice of the bird, reduce the temperature to 180 and hold the dish in the oven is still 30 to 40 minutes. Because of this, it will not only delicious, but also rosy, with an attractive orange-golden crust.
Not just right to cook a duck - you need to apply it more beautiful to one type of food cause the appetite of the guests. Then they probably will not be able to resist the temptation to try it. Taking the bird from the oven, remove the string or toothpicks and to cut the carcass into pieces - legs and wings, and to cut the breast meat. Then lay out on a large plate of baked fruit, the top duck and sprinkle everything with fresh chopped herbs, and the juice, which was formed during the preparation of dishes in the oven, pour in saucers and put on the table.
Holiday Duck in fragrant sauce
Almost each family has its "crown" dish - someone makes great cakes and sweet cheese desserts, someone greater succeed salads or meat dishes. Perhaps this will bring you a recipe for success, you are glorified among friends as a great master of cooking duck. As the filling is used prunes and sour-sweet apples and sauce based on port gives the savory meat a distinctive flavor and spicy taste. In this case, you do not even have to make a side dish, as with the birds immediately and baked potatoes.
For the duck:
kg of floury potatoes
four small apples
duck - one piece
25 grams sugar
ground black pepper - two pinches
lemon juice - optional
200 grams of prunes
a sprig of thyme
15 grams of liquid honey
For the sauce:
50 milliliters of a good port
Five grams of flour
seven pieces of prunes
Naturally, the first thing to do - is to wash all products. If you have bought gutted and plucked duck, remove the guts not necessary, which saves time and effort. Note that after the treated poultry under the tap, it is necessary to drain well. After grate mixture of salt and pepper, both the outer and the outside. To give spice to the dish cooks recommend using dried herbs: turmeric, parsley, basil or tarragon. Even if they are not included in the recipe, no one bothers to add them.
If you got a hard prune, soak it for fifteen minutes in hot water, then dry and divide into two parts or a whole Stuff. From apples need to remove the core - to clear them from the skin is not necessary. Cut the fruit into small cubes, sprinkle who just squeezed lemon juice. Combine all ingredients in a bowl and sprinkle with sugar, stir several times. The resulting mass and thyme, from poultry, cementing the hole with wooden toothpicks.
Now treat bird honey and place on a baking after coating the surface with olive or other vegetable oil. Duck is put back down, and on its breast, frequent shallow diagonal cuts. After how to handle, peel the skins from potatoes, wash and divide it into four parts. The temperature of the oven not exceed 190 degrees.
On a baking sheet lay out the potatoes around the bird, which should be salt and drizzle with oil and season with spices as desired. If you bought a big dvuhkilogrammovy carcass, it will be baked for about two hours - the time depends on the weight of the bird. After about 60 minutes, open the oven door; you will see the apple juice and fat is released from the ducks - they pour over the dish and send it back. By the way, sometimes at too high a temperature, skin can start to be burnt: in this case, cover with foil and cook the product of his sleeve.
While baked bird, make the sauce. Pour into a bowl and heated port it to simmer for five minutes, then sprinkle in the specified amount of flour mixture stirring constantly. Then enter the chopped prunes and cook for a while, but not boiling. Lay the carcass on a plate with potatoes and serve with the sauce.
Duck with prunes and apples - a perfect dish for any holiday. It's very satisfying, juicy and soft meat always work, although many tend to think the opposite. Refute it is a misconception to prepare meals at one of the recipes. In fact, there are plenty of them, so that if there is a desire to experiment at your leisure.
We recommend that read: Duck baked with apples in the sleeve