Duck with prunes is a tasty and aromatic dish that can be prepared differently every time. Traditionally, deliciously cooked poultry is placed in the center of the festive table. Although duck meat is fattier and darker than chicken, during cooking it acquires softness, a sweet-sour taste and a unique aroma.

How to cook duck with prunes

The carcass can be baked whole, or it can be chopped into pieces, fried or stewed. Before cooking, it is pre-washed with running cool water. If there are feathers left on the bird, they are carefully removed with tweezers, and then all excess is scraped off the skin with a knife. After this, the carcass is cut into portions or stuffed with filling.

The prunes for the filling are pre-washed and then poured with boiling water. To prepare a delicious dish, you need to follow little tricks:

1. Be sure to remove the tail, otherwise the dish will acquire a specific taste.
2. To prevent the wings from getting burned, you need to wrap them in foil.
3. When cooking in a sleeve or foil, the meat must be unwrapped 15-20 minutes before cooking to allow the duck to brown.
4. During cooking, a lot of fat is released; you should periodically baste the carcass with the released juice.
5. To give the meat a rich taste, you can stuff it with garlic and spices. To do this, punctures are made in the carcass with a knife, into which seasonings are placed.
6. It is better to use juicy fruits and berries as a filling - steamed prunes, apples, cranberries, lingonberries, oranges.

Recipe for duck with prunes

• Time: 2.3 hours
• Number of servings: 10 servings.
• Cuisine: Russian.
• Difficulty: medium.

Duck with prunes in the oven turns out tender and juicy, just right for a holiday table or family dinner. Stewed duck meat is imbued with the sweet and sour taste of dried plums and acquires a piquant taste. It is better to serve boiled potatoes, rice or pasta as a side dish.

Ingredients:

• Carcass;
• Prunes – 400-500 g;
• Garlic – 3-5 cloves;
• Black pepper - to taste;
• Allspice – 7-8 peas.

Cooking method:

1. Rinse the carcass, dry it, cut into portions. Salt, pepper and add chopped garlic, leave to marinate for 2-3 hours.
2. Pour boiling water over the dried fruit to swell.
3. Place pieces of meat in a mold or casserole dish, greased with oil, add steamed plums and place in an oven preheated to 180 degrees for 1.5-2 hours until cooked.

Stewed in a slow cooker

• Time: 2 hours
• Number of servings: 8 servings.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Duck cooked with prunes in a slow cooker turns out juicy and soft. This recipe will be appreciated by busy housewives, because this dish is prepared with minimal time. It is not necessary to bake the whole carcass; portioned pieces will do. Cut the bird using a sharp knife or kitchen scissors. It is recommended to cut along the joints so that pieces of the bones do not end up in the pulp and you do not have to waste time disassembling the bones.

Ingredients:

• Carcass;
• Prunes – 300 g;
• Cream – 1 glass;
• Carrots – 1 piece;
• Black pepper - to taste;
• Salt – 1 tbsp;
• Oil.

Cooking method:

1. We wash the carcass, dry it, and chop it into portions. Pour boiling water over dried fruits.
2. Turn on the multicooker to “fry” mode and fry the carrots in a small amount of oil.
3. We place the pieces of poultry with the fried carrots, and add steamed plums, spices and cream there. Turn on the “stew” mode and bring the dish to readiness within 1.5-2 hours.

Stuffed with apples and prunes in the oven

• Time: 2 hours
• Number of servings: 8 servings.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Duck with prunes and apples in the sleeve is a real festive dish. This recipe combines meat and sweet filling, but the taste of the finished dish is harmonious. A whole carcass is used for cooking. Duck with apples and prunes is served as an independent dish, because not only the meat itself is tasty, but also the filling.

Ingredients:

• Bird;
• Apples (not sweet) – 0.5 kg;
• Prunes – 200 g;
• Garlic – 2-3 cloves;
• Ground black pepper - to taste;
• Coriander – 1 pinch;
• Honey – 1 teaspoon.

Cooking method:

1. We wash the carcass, dry it with a paper towel, and rub it with salt outside and inside.
2. Prepare the filling: cut the apples into slices, mix with steamed plums, black pepper and coriander, add honey.
3. We stuff the prepared mixture into the bird, sew up the belly and place it in a baking sleeve.
4. Place the bird in an oven preheated to 180 C˚ and bake for 1.5 hours, then cut the sleeve and cook until golden brown.

Stuffed with rice and nuts

• Time: 2 hours
• Number of servings: 10 servings.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Even gourmets will love duck stuffed with rice, prunes and nuts. The recipe itself is simple, and the finished filling of rice, nuts and dried fruits, soaked in meat juice, turns out very tasty. The carcass is pre-marinated for 1-2 days. It is better to take long-grain or steamed rice, so that when finished you get a crumbly side dish.

Ingredients:

• Bird;
• Rice – 1 glass;
• Prunes – 0.5 cups;
• Walnuts – 0.5 cups;
• Salt – 3 tbsp;
• Onion – 1 head;
• Honey – 4 spoons;
• Rosemary - to taste;
• Water – 2 liters;
• Peppercorns – 5 - 6 peas.

Cooking method:

1. Prepare the marinade. Mix boiled water with salt, let cool and add spices, onions, honey.
2. Place the bird in the marinade so that the brine covers the carcass and leave for a day.
3. Wash the rice and soak it in water for an hour. Drain the liquid and add chopped nuts and prunes, salt.
4. Dry the carcass, fill it with stuffing and prick the belly with toothpicks.
5. Place it in a frying pan or in a roasting pan and cook for 2 hours at a temperature of 180 degrees, periodically pouring over the released juice.

With sauerkraut

• Time: 2 hours
• Number of servings: 10 servings.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Duck with sauerkraut is considered an original Russian dish. Previously, meat was simmered in a Russian oven, now it is cooked in a home oven or in a thick-walled casserole dish. Cabbage is soaked in meat juice, filled with the aroma of seasonings and is ideal as a side dish.

Ingredients:

• Bird;
• Sauerkraut – 400-500 g;
• Prunes – 150 g;
• Onion – 1 head;
• Salt – 1 tbsp;
• Seasonings - to taste;
• Vegetable oil - for frying.

Cooking method:

1. Rub the washed and dried carcass with salt and spices. Leave to marinate for 2-3 hours.
2. We wash the sauerkraut. Fry chopped onion in vegetable oil, add cabbage and simmer until half cooked. Pour boiling water over the dried fruits, drain the liquid and add to the cabbage.
3. We stuff the bird with half the stewed cabbage and pierce the belly with toothpicks. Pour a little vegetable oil into the bottom of the duckling pot and lay out the remaining cabbage. Place the carcass on top and cover with a lid or foil. Place in an oven preheated to 200 degrees. Cook for 1.5-2 hours, periodically pouring the released juice and turning the carcass over.

Up your sleeve

• Time: 3.30 hours
• Number of servings: 10 servings.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Stuffed duck with prunes turns out aromatic, with a subtle piquant taste. To make the duck baked with prunes juicy and tender, this recipe uses a baking sleeve. In the sleeve, the baking process occurs somewhat faster than in the open method; on average, it takes 1 hour to cook 1 kilogram of meat. 15-20 minutes before the end of cooking, the sleeve is cut, and you need to be very careful so as not to get burned by the hot steam.

Ingredients:

• Duck – 1 pc.;
• Prunes – 400-500 g;
• Mayonnaise – 50 g;
• Garlic – 3-5 cloves;
• Black pepper - to taste;
• Allspice – 7-8 pcs.;
• Bay leaf – 2-3 pcs.;
• Coriander – 1-2 pinches;
• Salt -1 tbsp.

Cooking method:

1. Rub the washed and dried carcass with salt and pepper. Leave in the refrigerator for 2 – 3 hours.
2. Pour boiling water over dried fruits. Peel the garlic, mix with prunes, bay leaves, allspice and coriander.
3. We stuff the belly with this mixture and sew it up or use toothpicks for this purpose.
4. Place the bird in a baking sleeve and tie it. Place in an oven preheated to 180 C˚. After 1.5 hours, turn over. Cooking for 2.5-3 hours. About 15-20 minutes before readiness, carefully cut the sleeve. Lubricate the carcass with a thin layer of mayonnaise and place in the oven until cooked.

Stewed with prunes in sour cream

• Time: 2.3 hours
• Number of servings: 8 servings.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for dinner, main courses, for holidays.
• Cuisine: Russian.
• Difficulty: medium.

Duck stewed with prunes and sour cream is not inferior in popularity to the gourmet dish - duck with apples. Sour cream adds a delicate creamy taste, provides the necessary juiciness, and prunes highlight the light sourness. For cooking, it is better to use low-fat sour cream and serve baked vegetables as a side dish.

Ingredients:

• Bird;
• Prunes – 400-500 g;
• Sour cream – 500 g;
• Garlic – 3-5 cloves;
• Black pepper - to taste;
• Allspice – 7-8 pcs.

Cooking method:

1. Wash the bird, dry it, cut it into portions. Salt, pepper and add chopped garlic, leave to marinate for 2-3 hours.
2. Pour boiling water over dried fruits to swell.
3. Place pieces of meat in a mold or casserole dish greased with oil, add steamed plums and pour in sour cream. Place in an oven preheated to 180 degrees for 1.5-2 hours until cooked.

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.

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 fruits

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:

1. Before cooking, you need to cut off the butt of the carcass, this will help rid the dish of foreign odors.
2. 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.
3. 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.
4. During cooking, it is recommended to periodically baste the carcass with the fat released.
5. 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.
6. To get a juicy and not dry breast, you need to fry it over high heat on both sides.
7. 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.
8. 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 way. 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.

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 recipe

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 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 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 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.

Gone are the days when buying a good duck was problematic. Now this bird is increasingly becoming an alternative to the goose. Cooking duck on holiday eve is a great way to show off your culinary skills to your guests. Poultry with prunes attracts the most fastidious gourmets. During cooking, the duck is saturated with the aroma and juices of dried fruits, due to which the meat becomes sweetish and juicy.

General principles for cooking duck with prunes

Duck is fattier than chicken, and has a dark color, characteristic aroma and taste. It can be prepared in any way, but more often the duck is baked, stewed in pieces or whole. Due to its spectacular appearance, stuffed poultry is considered a festive dish. To prepare duck with prunes, dried fruits need to be processed separately: rinse them thoroughly under running water and steam in boiling water.

Before you start cooking, also rinse the carcass and scrape off feathers and foreign particles from the skin. The process of cutting it is no different from working with chicken. When roasting a whole bird, it is better to wrap the wings in foil, otherwise they may burn. During cooking, meat releases a lot of fat. The dish will be more juicy if you periodically baste the bird with this fat.

Recipe for duck with prunes

Properly cooked meat has a pinkish tint, without blood impurities. To turn a fatty dish into a dietary one, simply remove the skin from the carcass before baking. You can cook poultry not only for holidays, but also on ordinary days. Duck can be combined with any side dish, which simplifies the preparation of a general menu. You can add bay leaf for aroma, and greens for decoration.

• Time: 2 hours 30 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 205 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

A popular and easy-to-make holiday dish is duck with apples and prunes in the oven. The stuffed bird looks impressive on the table. The special sweetish taste is admirable. The duck with prunes and apples in the sleeve turns out very juicy and literally melts in your mouth. At the end of baking, cut the film and wait for a crispy crust to form.

Ingredients:

• duck – 1 pc.;
• garlic – 2 cloves;
• apples – 500 g;
• prunes – 170 g;
• salt - to taste;
• honey - 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• pepper - to taste;
• coriander - to taste.

Cooking method:

1. For the filling, steam the prunes with boiling water, let them brew until they swell, drain the water. Cut dried fruits and apples into small slices. Mix.
2. Add garlic, coriander, pepper to the fruit.
3. Rinse the carcass thoroughly, dry with a towel and brush with salt.
4. Stuff the bird with the filling. Sew up the hole with thread.
5. Place the duck in a baking sleeve and tie it on both sides.
6. Preheat the oven to 180°C, bake the dish for about 90 minutes.
7. Take it out, cut the sleeve, brush the skin with honey and mustard.
8. Bake the bird for another 15 minutes at 200°C until golden brown.

With rice and walnuts

• Time: 4 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 312 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Even an inexperienced housewife can cook stuffed duck with rice and walnuts, and the taste of the dish will amaze any gourmet. During the cooking process, the filling is saturated with the aroma and juice of the meat. For the recipe, it is advisable to prepare the marinade in advance and keep the carcass in it for about a day. If you can’t wait that long, keep the duck in the marinade for at least 1 hour.

Ingredients:

• duck – 1 kg;
• rice – 1 glass;
• prunes – 0.5 cups;
• walnuts – 0.5 cups;
• salt – 3 tbsp. l.;
• onion – 1 pc.;
• honey – 4 l;
• water – 2 l;
• rosemary - to taste;
• peppercorns - to taste.

Cooking method:

1. To prepare the marinade, mix hot boiled water with salt and wait until it cools. Add spices, honey, chopped onion.
2. Place the carcass in the solution so that it is completely covered with it.
3. To prepare the filling, rinse the rice and soak in cold water for 1 hour.
4. Mix the cereal with chopped dried fruits and nuts, add salt and seasonings.
5. Remove the carcass from the marinade and dry.
6. Fill the bird's belly with stuffing and sew up the hole with thread.
7. Preheat the oven to 180°C and bake the dish for 2 hours. Baste the meat with fat periodically.

With mushrooms

• Time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 210 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

You can use any mushrooms to prepare this dish. Duck with prunes in the oven is combined with champignons, oyster mushrooms and porcini mushrooms. The bird is baked in portions in a sleeve. Thanks to this, the meat turns out juicy and tender. If you want the mushrooms to give a bright aroma, lightly fry them. The bird goes well with any side dish, especially with porridge.

Ingredients:

• duck – 1 pc.;
• prunes – 320 g;
• mushrooms – 420 g;
• salt - to taste;
• pepper - to taste.

Cooking method:

1. Cut the mushrooms into small pieces.
2. Rinse the bird carcass and divide it into portions.
3. Mix mushrooms thoroughly with meat and dried fruits, add pepper and salt.
4. Place everything in a baking sleeve, tie it, and make a pierce on top.
5. Cook the dish at 180°C for 1.5 hours.

In orange juice

• Time: 1 hour 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 206 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: medium.

Cooking poultry in orange juice is significantly different from other recipes. In this case, the dish is not baked in the oven; a cauldron or frying pan is used to prepare it. Duck according to this recipe is made quickly and does not require preliminary preparation of ingredients. The festive dish is combined with cereals (especially rice) and vegetable salads.

Ingredients:

• duck – 1 pc.;
• orange juice – 1 glass;
• prunes – 1 cup;
• onions – 3 pcs.;
• spices - to taste;
• salt - to taste;
• vegetable oil - for frying.

Cooking method:

1. Cut the carcass into portions.
2. Pour vegetable oil into a frying pan and fry each piece until a crust forms. Cook the meat over high heat. Transfer the pieces to a separate container.
3. Chop the onion and fry in the same oil until transparent. Return the meat to the pan.
4. Pour in orange juice, add dried fruits.
5. Simmer the meat covered for 1 hour.
6. Add salt and spices. Continue cooking for another 20 minutes.

• Time: 3 hours 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty: easy.

The peculiarity of stewed duck is that the meat always turns out tender, juicy and tasty. For cooking, do not use the whole bird, but the thighs and wings. The result is meat with a sweetish broth. For a side dish, it is better to make boiled rice and a salad of fresh vegetables. So, fatty duck is better absorbed. The dish is prepared quickly and easily, suitable for the daily diet.

Ingredients:

• duck - 600 g;
• prunes - 100 g;
• onions - 2 pcs.;
• mixture of Italian herbs - 2 pinches;
• ground black pepper - to taste;
• salt - 2/3 tsp.

Cooking method:

1. Cut the meat into portions and rinse.
2. Cut off the skin and fat and place in a preheated cauldron to render the fat.
3. Salt and pepper the duck pieces.
4. Remove the cracklings from the cauldron. Fry the pieces of meat in fat until golden brown.
5. Cut the onion into half rings and add to the bird. Put prunes there too.
6. Cover the meat with water. Add salt and pepper.
7. Simmer over low heat for 2-2.5 hours, add water if necessary. Add herbs 15 minutes before the end of the process.

In a slow cooker

• Time: 2 hours 30 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 229 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Most methods of cooking duck involve the direct participation of the hostess. A slow cooker is a salvation for busy women. You only need to chop all the ingredients, and the rest will be done by the equipment. Duck in a slow cooker turns out very juicy and aromatic. This recipe is perfect if guests are already arriving and you still have a lot to prepare.

Ingredients:

• duck – 1 kg;
• prunes – 230 g;
• carrots – 1 pc.;
• cream – 250 g;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Finely grate the carrots.
2. Pour oil into the multicooker and fry the vegetable.
3. Cut the carcass into portions and add to the carrots.
4. Add spices, salt, cream and prunes to the slow cooker.
5. Expect it to be ready in about 2 hours.

In Hebrew

• Time: 4 hours 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Jewish.
• Difficulty: medium.

If you don’t have time, then it’s better not to cook Jewish duck. The recipe requires maximum participation from the hostess, and the result is worth the effort. The meat is so tender that it literally falls off the bone. Using this recipe, you can cook soft duck with prunes, even if the carcass has been frozen for a long time.

Ingredients:

• duck – 1 kg;
• prunes – 210 g;
• onions – 2 pcs.;
• vegetable oil - for frying;
• flour – 150 g;
• salt - to taste;
• pepper - to taste.

Cooking method:

1. Cut the carcass into portions.
2. Place the frying pan on the fire, pour in the oil.
3. Roll the pieces of meat in flour and fry until a crust forms. After this, place the meat in the cauldron.
4. Chop the onion, rinse the prunes and add everything to the meat.
5. Pour boiling water over everything, add spices, pepper, salt. Boil the ingredients for 5 minutes.
6. Reduce heat and simmer the meat for about 4 hours.

With citrus

• Time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 232 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Meat with prunes and citrus fruits has a special taste and aroma. Marinate the duck in brine in advance; it should soak for 8-10 hours. If desired, you can add pieces of celery or apple to the filling. The recipe is great for a holiday table. Use porridge or fresh vegetable salad as a side dish. Stuffed duck looks delicious even in the photo.

Ingredients:

• duck – 1 pc.;
• lemon – 1 pc.;
• orange – 1 pc.;
• honey - 2 tbsp. l.;
• wine – 0.5 cups;
• prunes – 160 g;
• spices - to taste;
• salt - to taste;
• vegetable oil - for marinade.

Cooking method:

1. Rinse the carcass, dry it, put it in the marinade. Prepare it from lemon, orange, spices, vegetable oil. The liquid should completely cover the carcass.
2. Stuff the bird with orange slices and prunes.
3. Bake the duck in the oven for 2-2.5 hours at 180°C. Baste the bird periodically with fat as you go.
4. Prepare the glaze. To do this, mix honey, orange juice and wine in equal proportions. Reduce the liquid by half.
5. After baking, pour the glaze over the meat.

1. Trim the butt off the bird before cooking to remove any odors from the dish.
2. To prepare juicy meat, use apples, prunes, cranberries, lingonberries, and citrus fruits as filling.
3. If you have the opportunity to cook in a slow cooker, the meat cooks quickly and retains the maximum amount of nutrients.
4. If you cook poultry in a sleeve or foil, cut the packaging 20 minutes before the end of cooking to ensure a crispy crust.
5. Make dishes in a duck pot or in ceramic, tempered glass or cast iron dishes. This way the meat will be as aromatic, tender and tasty as possible.

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