Stuffed duck with apples and prunes in a sleeve. Duck in the oven with prunes, dried apricots and apples

Duck with prunes - a more ideal combination has not yet been invented.

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 those 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.

Another important point in cooking duck with prunes is basting 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. The filling of rice, walnuts and dried plums is 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 and soak it in cold water for an hour. 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 with rice filling, and sew it 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. Brush with raw egg yolk, put the duck roll with prunes back in the oven and bake for another 20-30 minutes until done. 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 on a 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 incredibly tasty recipe for 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

The recipe for cooking 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 it 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, which goes well with light salads, boiled rice and other cereals. Prepared in a frying pan or in a cauldron.

Required Ingredients

A glass of 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

The Jewish 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 an unusually aromatic sauce. For this recipe, you can even use old poultry or meat that has been in the freezer for a long time.

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 become golden brown. 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 a delicious sauce that 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 any feathers or 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 of a gas burner or lit 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 do not spoil the appearance, it is better to make them after first removing the skin.

Baked duck often appears on holiday tables. Roasted duck looks spectacular on a holiday table; its preparation does not require enormous effort or special skills. The aromas from freshly baked duck will not leave even true gourmets indifferent. Duck with apples and prunes in the oven will be a real decoration for your holiday table! And in this recipe we will tell you how to cook duck so that it has a beautiful golden crust, evenly baked inside, with tender and tasty meat.

Taste Info New Year's recipes / Poultry main courses

Ingredients

Duck – 1 pc.;
Apples – 4-5 pcs.;
Prunes – 7-8 pcs.;
Honey – 0.5 tbsp. l.;
Mustard – 1 tsp;
Soy sauce – 1 tbsp. l.;
Salt pepper.

How to cook baked duck with prunes and apples in the oven

First, we clean the duck of the remaining feathers (especially a lot of them remain under the wings and at the base of the legs). To remove unnecessary feather residues, you can burn it on a gas burner on all sides. We wash it and wipe it dry. Sprinkle the bird on all sides with salt and pepper. Don't forget the belly. The inside of the duck also needs to be well seasoned.

Let's take care of the apples. We wash them, cut them into medium slices and cut out the core of each slice. We cut as many apples as will fit into the belly of our bird.
Cut 5 prunes (or more if you like their aroma and taste) into halves.

We stuff the duck's belly with apples and prunes. Don’t try to cram in as many apples as possible.

Now you need to secure the belly so that the finished duck has a more attractive appearance. If you like to sew, then take a thread and a needle; if not, then I advise you to use skewers or toothpicks. Using two skewers, secure the skin to the abdomen.

Place the prepared duck in a deep form. Along the edge of the mold we place the remaining prunes and two apples cut into quarters. If desired, add a couple of bay leaves for flavor (you can also add allspice and cloves). Pour some water into the bottom of the mold (the water level should be 1-2 cm). Cover the pan with a lid or a thick sheet of foil if there is no lid. Place the duck in the oven at 180 C.

After 30-40 minutes, remove the lid and begin to grease the duck (or pour it from a spoon) with the fat that has melted to the bottom of the mold. You need to lubricate frequently, approximately every 10-15 minutes. The more often you can baste it with fat, the more tender the bird will be.
How long does it take to bake a duck in the oven?
Roasting time depends on the size of the duck. The larger your bird, the longer it will take to bake. Focus on the softness of the meat and the color of the juice. The duck is considered ready if clear juice flows out of the puncture.
The average baking time for duck in the oven is 2.5 hours. For the first twenty minutes, set the oven temperature to 220 degrees, then reduce to 180 degrees.
Our baking dish has a lid, if you don't have one, make a lid from several layers of foil.

Let's prepare the glaze. Mix mustard, honey and soy sauce in a bowl.

10-15 minutes before it’s ready, take the duck out of the oven and coat it with glaze using a brush. Return it to the oven and bake for the remaining time without a lid.

We got an amazing duck with apples and prunes, the duck turned out tender and soft inside, with a beautiful fried golden crust.

Cooking time:

4.5 hours

Number of servings:

15 servings

Ingredients:

Duck – 3 kilograms
Medium-sized sour apples – 7 pieces
Potato
Pitted prunes – 150 grams
Honey – 3 tablespoons (90 grams)
Mustard – 1 tablespoon (10 grams)
Sour cream – 6 tablespoons
Pepper mixture – 1 teaspoon
Wooden skewers
Food foil

Prunes and sour apples with honey give baked duck an excellent aroma and unique taste. In this recipe we will stuff the duck with apples and prunes with honey, and then bake it in the oven. As an addition to the duck, potatoes will serve as a side dish, which we add to the duck 1.5 hours before the end of baking. You can also add whole apples 0.5 hours before the end of baking the duck. I can tell you one thing if you cook as described below duck with apples and prunes, then yours will be amazing, and your guests will be 200% happy.

Method of cooking duck with apples and prunes - recipes with photos, step-by-step preparation:
We prepare the duck carcass for baking, namely, remove excess fat and skin. We put our hand inside the duck and remove excess internal fat with our hand, since the duck is already very fatty. We remove the sebaceous gland. If the goose has a long neck, then we also cut it shorter, leaving only 3 cm of skin. Fat and sebaceous gland can be used for melting, and then poured into a jar and used for its intended purpose. We remove the wings, leaving only one shoulder on the carcass.
Now the prepared duck carcass needs to be marinated. To do this, mix sour cream with mustard, salt, a mixture of peppers, 1 tbsp. spoon of honey. Stir the mixture.
Rub the inside and outside of the carcass with the prepared mixture. Wrap in cellophane and leave to marinate in a cool place for 4-6 hours.
15 minutes before the end of marinating the duck, prepare the mixture for stuffing the duck. Cut the apples into pieces, first removing the middle of the apple. Mix apple pieces with prunes and add one spoon of honey, mix.
Stuff the marinated duck with filling. We tie the legs of the duck, and fasten the cut site with a wooden skewer, as in the photo. Place the duck on a baking sheet with a wire rack. Heat the oven to a temperature of 180-200 degrees Celsius. Place the duck stuffed with prunes and apples in the oven on a wire rack and bake for 50 minutes. After 50 minutes, reduce the temperature in the oven by 50 degrees, or rather set it to 150 degrees Celsius and bake for another 3 hours. After a while, be sure to baste the duck with the secreted fat (juice), which will accumulate in the pan.
About 1 hour 30 minutes (1.5 hours) before the end of baking, place the peeled potatoes on the grill next to the duck. Pour the fat that accumulates in the pan over the potatoes and duck. Apples bake much faster than potatoes, so we will add them whole 20 minutes before the duck is finished baking.
At the end of baking, cover the baking sheet with the duck with food foil and leave it there for 30 minutes. That's it, the duck is ready. Place the duck on a dish with baked potatoes and apples, and decorate the dish with herbs. Serve to the festive table. Bon appetit!

On the eve of the New Year holidays, we are faced with a choice of what to cook for the holiday table. In our opinion, one of the best options is duck with prunes. In the process of preparing such a dish, the meat acquires a special aroma and acquires a sweet taste. The duck turns out simply divine. In our article we want to describe all the nuances of preparing such a dish.

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 prepared quite simply, 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.

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.

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:

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.

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 (in a slow cooker)

Duck cooked in a slow cooker turns out incredibly tasty. This option will be appreciated by busy housewives who simply do not have free time. For the dish we take: a kilogram of duck, butter, prunes (230 g), carrots, a glass of cream, spices and salt.

Pour oil into a slow cooker and lightly fry the grated carrots. We cut the duck into portions and also put it in the slow cooker. We also send prunes, spices, cream and salt there. Simmer the dish for about two hours.

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 send it to 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.

With prunes and citrus

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.

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:

Before cooking, you need to cut off the butt of the carcass, this will help rid the dish of foreign odors.
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.
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.
During cooking, it is recommended to periodically baste the carcass with the fat released.
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.
To get a juicy and not dry breast, you need to fry it over high heat on both sides.
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.
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 sense. 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.

Instead of an afterword

The classic combination of prunes and apples when cooking duck is used quite often in the practice of housewives. It is worth noting that the same products are added to chicken. However, the combination of duck and prune aroma is completely unusual and unique. This is probably why they try to prepare such a dish for significant holidays.