Duck with prunes - the perfect combination has not yet come up.
In the process of cooking, the meat is soaked with the aroma of plum, gets a sweetish taste and turns out just extraordinary.
Duck with prunes - general principles of preparation
Duck is not as popular as chicken, but it also has its fans. The meat of this bird is dark, fat, has a pronounced taste and aroma. Absolutely any dishes can be prepared from it, but most often the duck is baked, in whole or in pieces, and also stewed. Stuffed duck is one of the festive dishes, which is simply made and looks spectacular on the table.
Before cooking the duck with prunes, the meat should be well washed, if necessary, scrape off the skin damage, blood. The process of dressing the carcass into pieces is simple, no different from cutting a chicken. If the bird is baked whole, then you need to take care of the wings. At the duck, the extreme part contains almost no meat, consists of skin and bone, therefore it quickly burns. To avoid this, you can fill the wings in the slot in the carcass or wrap with foil.
Before use, prunes should be washed well, if it is dry enough, then soaked in water. Dried fruits are chopped if necessary.
Another important point in the preparation of duck with prunes is pouring fat. There is a lot of him in the bird, but at the same time it breaks up easily with him. To keep the meat dry, it needs to be periodically watered with exuded juice.
Recipe 1: Duck with prune pieces in the oven.
Duck with prunes cooked according to this recipe is very tender and has a spicy aroma, and goes well with boiled potatoes. The whole process can be divided into 2 parts: roasting the pieces and direct cooking in the oven.
Required ingredients
• duck 2-2.5 kg;
• 2 onions;
• 0.2 kg of prunes;
• salt, bay leaf, seasonings;
• some vegetable oil.
Cooking method
1. We wash the carcass well with running water from all sides, dry it with a towel, cut into portions.
2. Pour some vegetable oil into a saucepan, put it on a high heat and quickly fry the meat to a crust. Leave in the stewpan.
3. Add the bay leaf, sliced onions in half rings, sprinkle the duck with spices, salt, spread washed prunes between the pieces.
4. Close the stewpan with a lid and send to the oven, heated to a temperature of 190 ° C, prepare a duck with prunes for about an hour.
Recipe 2: Duck with Prunes and Apples
Duck with prunes and apples can be considered a real festive dish, but in order to make it really tasty, tender, it is better to start cooking it in a sleeve, and then cut the film and fry at high temperature until an appetizing crust.
Required ingredients
• duck carcass;
• 0.5 kg of apples;
• 2 cloves of garlic;
• 0.15 kg of prunes;
• salt;
• 1 tbsp. honey spoon;
• 1 tbsp. a spoonful of finished mustard, better than homemade;
• coriander, pepper.
Cooking method
1. Cooking the filling. Steamed prunes with boiling water, let stand for 5-10 minutes, drain the water, cool and cut in half. Mix with peeled and chopped apples, add chopped garlic, coriander, pepper.
2. Wash the carcass, dry with a towel. Rub the salt on all sides, including the internal cavity.
3. Fill the belly with a filling of apples and prunes, sew the skin with a thread.
4. Put the duck in the baking sleeve, tie it on both sides and cook in the oven for 1.5 hours at a temperature of 180 ° C.
5. We take out the duck with prunes from the oven, cut and straighten the sleeve. Using a brush, grease the carcass with a mixture of honey and mustard and send it back to the oven, adding a temperature of up to 200 ° C. Fry until golden brown, about 15-20 minutes.
Recipe 3: Duck with Prunes, Rice and Walnuts
This gourmet duck with prunes. The filling of rice, walnuts and dried plums is saturated with juices and meat aroma, it turns out unusually tasty. Duck must be pickled in brine in advance, preferably one day before cooking, it is possible for two.
Required ingredients
• one small duck;
• a cup of rice;
• 0.5 cups of prunes;
• 0.5 cups of walnuts.
For marinade:
• large onion;
• 3 tablespoons of salt;
• 4 tablespoons of honey;
• 2 liters of water;
• rosemary;
• pepper peas.
Cooking method
1. Prepare the marinade, for this boil water with salt, cool, add chopped onions, spices, dissolve honey and immerse the carcass so that the brine completely covers it. Leave to marinate.
2. Cooking the filling. To do this, wash the rice well, soak for an hour in cold water. Then we merge, add chopped prunes and chopped walnuts, add salt, any seasonings to taste.
3. We take out the carcass from the marinade, wipe it, fill the abdomen with rice filling, and sew it up. We put it in a duckweed, if not, then in a pan.
4. Cook the duck with prunes in the oven at 180 ° C on average about 2 hours. Every 20-30 minutes you need to pour over the allocated juice.
Recipe 4: Duck with Prunes in Puff Pastry
For cooking duck with prunes for this recipe, you will need a pack of ordinary puff pastry without yeast. Preparing a dish in the oven.
Required ingredients
• duck;
• a pack of puff pastry (0.4 kg);
• 0.2 kg of prunes;
• raw yolk for lubrication;
• salt pepper.
Cooking method
1. We cut the duck along the back, separate the meat with skin from the skeleton. The hardest thing to do is with wings and legs. To do this, you need to break the bone, incise the tendons and gently pull out the bones. The result should be a single layer of leather with meat. Where a lot of pulp can be cut and put on skinny places.
2. We wash the prunes, soak in water, finely chop.
3. Rub the meat layer with salt and pepper, lay out an even layer of prunes. If desired, you can use any spices, garlic, walnuts.
4. We twist the knots of a duck with a prune roll, fix the edges with toothpicks.
5. Put the roll in the form of a seam down, bake in the oven at an average temperature of 50 minutes.
6. Expand the layer of puff pastry, roll out a little with a rolling pin and cut into strips 2 cm wide.
7. Wrap the roll strip overlap along the entire length. Lubricate with raw egg yolk, put the duck roll with prunes in the oven again and bake for another 20-30 minutes until cooked. The dough should become rosy.
8. Serve the roll in a cooled form, cut into slices.
Recipe 5: Braised Duck with Prunes
Unlike previous recipes, this duck with prunes is cooked not in the oven, but on the stove. It is cut in portions, stewed with vegetables.
Required ingredients
• duck carcass;
• 0.25 kg of prunes;
• 1 onion;
• 50 gr. butter;
• 1 carrot;
• 2 glasses of broth or water;
• a spoonful of flour;
• salt, spices.
Cooking method
1. Put in a cauldron a piece of butter and put on the stove.
2. Clean the onion, cut into half rings, send to the cauldron.
3. Three carrots on a coarse grater and also pour into a cauldron, fry vegetables on a small fire.
4. We cut the duck into small pieces, put it to the vegetables, add the washed prunes. We continue to languish 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 to the duck. Stew the hour under the lid over low heat.
6. Open the lid, add salt, any spices to taste, mix and cook another 10-15 minutes. At the end, you can add bay leaf and greens.
Recipe 6: Duck with prunes and cream in a slow cooker
The simplest but incredibly delicious recipe for duck with prunes in a slow cooker. Ideal for busy housewives who do not have much free time.
Required ingredients
• 1 kg of duck;
• 0.2 kg of prunes;
• some oil;
• carrot;
• a glass of cream;
• salt, spices.
Cooking method
1. Pour any oil into the slow cooker, fry grated carrots.
2. Dice cut into arbitrary pieces, add to the bowl of the crock-pot.
3. Prune cut in half, sent to the duck.
4. Add salt, spices, cream and simmer for 2 hours.
Recipe 7: Duck with prunes, mushrooms in the sleeve
The recipe for cooking juicy duck with mushrooms and prunes, which is always possible, turns out to be tender and juicy. You can use any mushrooms, but to make them happy with their aroma, you can pre-fry them literally for several minutes in a pan.
Required ingredients
• duck;
• 0.4 kg of mushrooms;
• 0.3 kg of prunes;
• salt pepper.
Cooking method
1. Mushrooms are cut into not very small pieces. If desired, you can pre-fry, as mentioned above.
2. Wash the duck, also cut into pieces, add to the mushrooms.
3. Add prunes, salt, pepper, mix everything thoroughly, put it in a sleeve, make a small puncture from above and send it to the oven. Cook for 1.5 hours at a temperature of 180 ° C.
Recipe 8: Duck with prunes in orange juice
A festive duck dish with prunes, which goes well with light salads, boiled rice and other cereals. Prepared in a pan or in a cauldron.
Required ingredients
• duck;
• a glass of orange juice;
• a glass of prunes;
• 3 onions;
• frying oil;
• 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 butter into a frying pan and fry alternately pieces until golden brown. You need to do this over a large fire. Then we take out the pieces and put them in a separate bowl.
3. Cut the onion half rings, fry in the same oil after the duck until golden brown. We bring back the duck.
4. Pour the orange juice into the pan, cover, add prunes and simmer for an hour.
5. Add spices, salt, cook another 15-20 minutes.
Recipe 9: Jewish Dried Prune Duck
Duck with prunes is cooked in Hebrew for a long time, the whole process takes about 4.5 hours, but it turns out incredibly tender meat that lags behind the bone and an unusually fragrant sauce. For this recipe, you can even use old poultry or meat that has lain long in the freezer.
Required ingredients
• duck;
• 2 onions;
• 0.2 kg of prunes;
• some 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 the legs, wings, any other parts.
2. Put the pan on the stove, add oil, turn it on.
3. Dip the slices in flour and fry in oil. The duck is quickly covered with a golden crust. We take out the pieces and put them in a cauldron or stewpan.
4. Add the onion, cut into half rings. If desired, it can also be fried, but you can not do this. During prolonged stewing, it will practically dissolve in the sauce.
5. We wash the prunes, add to the meat. Pour boiling water to the level of meat, add salt, pepper to taste, any spices.
6. Bring to a boil, boil for 5 minutes and remove the heat to a minimum so that the contents do not gurgle, but languish. We cook the duck with prunes for 4 hours and as a result we get tender meat and a delicious sauce that is suitable for any side dishes.
Duck with Prunes - Tips and Tricks
• Before cooking, prunes can be soaked for 20 minutes in warm water to restore moisture and improve taste.
• Are there feathers or pads on the carcass? They are easy to remove with ordinary tweezers, and to facilitate the process, you can hold the duck over the fire of a gas burner or lightened paper.
• Duck meat will be tastier and juicier if marinated beforehand. To do this, you can use any products and spices, even a simple brine of water, salt and sugar (1 liter per spoon).
• The duck, like the other bird, loves to make garlic, onions and carrots. And so that the incisions do not spoil the appearance, it is better to do them, having previously removed the skin.
