Duck with prunes - the ideal combination has not yet been invented.
In the process of cooking, the meat is soaked with the aroma of plum, it gets a sweetish taste and turns out just extraordinary.
Duck with prunes - general principles of cooking
The duck is not as popular as the chicken, but it also has its fans. The meat of this bird is dark, fat, has a pronounced taste and aroma. From it you can cook absolutely any dish, 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 duck with prunes, the meat must be well washed, if necessary, scrape off the skin damage, blood. The process of carving the carcass into pieces is simple, no different from cutting a chicken. If the bird is baked completely, 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.
Prunes before use, rinse well, if dry enough, then soak in water. If necessary, dried fruits are cut.
Another important point in cooking duck with prunes is pouring fat on it. 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 must be periodically watered with the released juice.
Recipe 1: Duck with prunes in the oven
Duck with prunes, cooked according to this recipe, is very delicate and has a spicy aroma, well suited to boiled potatoes. The whole process can be divided into 2 parts: roasting the pieces and direct cooking in the oven.
Ingredients Required
• duck 2-2.5 kg;
• 2 bulbs;
• 0.2 kg of prunes;
• salt, bay leaf, seasonings;
• some vegetable oil.
Method of preparation 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 a skillet.
3. Add the bay leaf, cut into half rings onions, sprinkle the duck with spices, salt, lay out the washed prunes between the pieces.
4. Close the saucepan with the lid and send it to the oven, heated to a temperature of 190 ° C, cook the duck with the prune for about an hour.
Recipe 2: Duck with Prunes and Apples
Duck with prunes and apples can be considered a real festive dish, but to make it really tasty, 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.
Ingredients Required
• duck carcass;
• 0.5 kg of apples;
• 2 cloves of garlic;
• 0.15 kg of prunes;
• salt;
• 1 tbsp. honey spoon;
• 1 tbsp. spoonful of mustard, better than homemade;
• coriander, pepper.
Method of preparation
1. Prepare the filling. Zaparivaem prunes with boiling water, let stand 5-10 minutes, drain the water, cool and cut in half. Mix with peeled and sliced apples, add chopped garlic, coriander, pepper.
2. Wash the carcass, towel dry. Rubbing 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 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 to the oven again, adding temperature to 200 ° C. Fry until golden brown, about 15-20 minutes.
Recipe 3: Duck with prunes, rice and walnuts
This duck with prunes for real gourmets. Stuffing from rice, walnuts and dried plums is soaked with juices and meat aroma, it turns out unusually tasty. Duck needs to be pickled in brine in advance, preferably one day before cooking, it is possible for two. Ingredients Required
• one small duck;
• a glass of rice;
• 0.5 glasses of prunes;
• 0.5 cup of walnuts.
For marinade:
• large onion;
• 3 tablespoons of salt;
• 4 spoons of honey;
• 2 liters of water;
• rosemary;
• peppercorns.
Method of preparation
1. Prepare the marinade, for this we boil water with salt, cool, add chopped onion, spices, dissolve the honey and immerse the carcass so that the brine completely covers it. Leave to pickle.
2. Prepare the stuffing. To do this, wash the rice well, soak it for an hour in cold water. Then pour, add chopped prunes and chopped walnuts, add salt, any seasoning to taste.
3. Remove the carcass from the marinade, wipe, fill the belly with rice filling, sew. We put in a duck, if not, then in a frying 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 water on top of the selected 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 the dish in the oven.
Ingredients Required
• duck;
• pack of puff pastry (0.4 kg);
• 0.2 kg of prunes;
• raw yolk for lubrication;
• salt pepper.
Method of preparation
1. We cut the duck in the back, separating the meat from the skin from the skeleton. The most difficult thing to do with the 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 solid layer of skin with meat. Where a lot of pulp can be cut and put on skinny places.
2. Wash the prunes, soak them in water, chop finely.
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. Unfold 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, again put duck roll with prunes in the oven and bake until ready for another 20-30 minutes. The dough should be rosy.
8. Serve the roll should be cooled down, cut into slices.
Recipe 5: Stewed Duck with Prune
Unlike previous recipes, this duck with prunes is cooked not in the oven, but on the stove. Cut into portions, stew with vegetables.
Ingredients Required
• 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.
Method of preparation
1. Put in a cauldron a piece of butter and place on the stove.
2. We clean the onion, cut into half rings, send to the cauldron.
3. Carrots three on a coarse grater and also pour out in a cauldron, fry vegetables on low heat.
4. We cut the duck into small pieces, put it to the vegetables, add the washed prunes. We continue to torment on a small fire.
5. In a dry pan, fry a spoonful of flour until golden brown, dilute with broth, bring to a boil and pour the sauce to the duck. We extinguish an hour under a lid on a small fire.
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 easiest, but incredibly delicious recipe for cooking duck with prunes in a slow cooker. Ideal for busy housewives who do not have a lot of free time.
Ingredients Required
• 1 kg of duck;
• 0.2 kg of prunes;
• some oil;
• carrot;
• a glass of cream;
• salt, spices.
Method of preparation
1. Pour any oil into the slow cooker, fry grated carrots.
2. Cut the duck into arbitrary slices, add the slow cooker to the bowl.
3. Cut the chernosliviny in half, send 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 please them with their aroma, you can fry them in just a few minutes in a frying pan. Ingredients Required
• duck;
• 0.4 kg of mushrooms;
• 0.3 kg of prunes;
• salt pepper.
Method of preparation
1. Mushrooms cut not very small pieces. Optionally, 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 at the top and send it to the oven. Cook for 1.5 hours at 180 ° C.
Recipe 8: Duck with Prunes in Orange Juice
Festive dish of duck with prunes, which goes well with light salads, boiled rice and other cereals. Prepared in a pan or in a cauldron.
Ingredients Required
• duck;
• a glass of orange juice;
• a glass of prunes;
• 3 bulbs;
• oil for frying;
• salt, spices.
Method of preparation
1. Cut the duck into slices. If the bird is not very young or has been frozen, you can marinate it in soy sauce for a few hours.
2. Pour the butter into the pan and fry alternately pieces until golden brown. This should be done on a large fire. Then take out the pieces and put them in a separate dish.
3. Cut the onion half rings, fry in the same oil after the duck until golden brown. We return back the duck.
4. Pour orange juice into a frying pan, cover with a lid, add prunes and simmer for an hour.
5. Add spices, salt, cook another 15-20 minutes.
Recipe 9: Duck with Prunes in Hebrew
Hebrew duck with prunes is cooked long enough, 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.
Ingredients Required
• duck;
• 2 bulb bulbs;
• 0.2 kg of prunes;
• some oil;
• flour for breading;
• salt pepper.
Method of preparation
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 pieces in flour and fry in butter. The duck quickly covered with a golden crust. Take out the pieces and put them in a cauldron or stewpan.
4. Add the onion sliced in half rings. If desired, it can also be fried, but you can not do this. In the process of long stewing, it will practically dissolve in the sauce.
5. Wash the prunes, add to the meat. Pour boiling water to the level of meat, add salt, pepper to taste, any spices.
6. We bring to a boil, boil for 5 minutes and remove the fire to a minimum so that the contents do not gurgle, but languish. Cooking duck with prunes for 4 hours and as a result we get tender meat and delicious sauce, which is suitable for any side dishes.
Duck with Prunes - Tricks and Tips
• Before cooking, prunes can be soaked for 20 minutes in warm water so that the moisture is restored and the taste is improved.
• Are there feathers and pads on the carcass? They are easy to remove with ordinary tweezers, and to facilitate the process, you can hold the duck over a gas burner or lit 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 from water, salt and sugar (1 liter spoon).
• The duck, like the other bird, loves for making garlic, onions and carrots. And so that the cuts do not spoil the appearance, they are best done, after removing the skin.
