Stuffed duck with prunes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We all love to eat poultry meat, as it is still easier for the body and more useful. This fully applies to the duck. Her meat is very nutritious, contains a lot of proteins, vitamins B, E and A, which are very important, especially for women. It also contains a lot of fat, but you can get rid of excess fat very easily - you just need to cut it off from the bird's belly. Today we will look at several recipes for preparing a delicious dish - duck with prunes.

Duck stuffed with prunes and rice

List of necessary products: a two-kilogram carcass of a duck, three cloves of garlic, 100 g of mayonnaise, a glass of round-grain rice, 100 grams of pitted prunes, 50 grams of butter, a teaspoon of oregano, a bunch of parsley, s alt. Duck with prunes and rice is prepared as follows. First, we must singe our bird, remove the stumps that remain after plucking,rinse well and wipe dry. We rub the carcass with mayonnaise and leave it for two to three hours. You can stay all night if you have time.

Boil rice in s alt water, rinse with hot water. For steaming, pour prunes with boiling water and cover with a lid. When the water cools, drain it, and cut the dried fruits into large pieces. Finely chop half of the parsley and combine with prunes and rice. Melt the butter, pour in the same, mix. We rub the duck with s alt, crushed garlic, pepper and oregano. Duck with rice and prunes is almost ready for roasting.

Final stage

Fill our bird with the prepared stuffing, sew up the incision on its belly with a plain white thread. Stuffed duck is placed in a deep form, on the back. Don't forget to add a glass of water. It is also recommended to cover the form with foil or a lid. The purpose of this is to prevent the bird from burning during baking. While the duck with prunes is cooking, we regularly monitor the presence of broth in the container, otherwise the bottom of the bird may burn. During the cooking process, a considerable amount is formed. With this liquid, pour the duck on top.

Now briefly about the mode and cooking time. The oven must be heated to 180 degrees, 190 is allowed, but not more. The baking time of our dish is two hours. After one and a half hours from the beginning of the process, remove the foil or lid from the mold, as the bird should be browned. At the end of cooking, cut the resulting delicacy into portions.pieces. Serve on the table with potatoes, tomatoes and cucumbers, decorate with the remaining parsley.

Recipe for duck stuffed with prunes and sauerkraut

Some housewives, stuffing a duck, first cut out the breast and bones of the spine from it. They can then be used in another recipe. Thanks to this, it will be possible to put more minced meat into the bird, and due to the direct contact of the meat with the filling, the dish will turn out to be more tasty. Now about how to cook duck with prunes and sauerkraut according to this recipe. We will need: two and a half kilograms of duck, 600 grams of fresh and sour cabbage, one onion, two handfuls of prunes, of course, pitted, pepper, s alt.

Cut off all visible fat on the carcass and the last phalanges of the wings. Pepper the bird, s alt and set aside.

Preparation of minced meat and baking process

Now in detail about how our duck is baked. Recipe with prunes and cabbage - we will focus your attention on the last ingredient. The percentage of sour and fresh cabbage depends only on you, on your taste preferences. Fresh just regulates the degree of acidity of the filling. We cut it, fill it with boiling water and drain the water after ten minutes. This is done so that the filling in the finished dish is not bitter. Heat vegetable oil in a frying pan and fry the onion, pre-chopped, until transparent. Then add cabbage (fresh), fry until half cooked.

Put the sauerkraut in the pan and stew more than fry for about 40 minutes. When the filling is ready, correct its taste with sugar and s alt, then add the prunes. In the event that the berries are dry, they must first be soaked. After the filling has cooled, put it in the bird. If you do not want the duck to crack during the baking process, you do not need to stuff it tightly. But some people like it, so it all depends on your taste. We wrap the duck in baking paper or parchment, put it in a mold / baking sheet and send it to the oven for three and a half hours, heating the latter to 190-200 degrees.

Bake duck with apples and prunes in the sleeve

Duck with prunes in the sleeve is a very harmonious dish, despite the fact that it combines meat and sweet stuffing. For a duck carcass weighing two and a half kilograms, we need the following products:

• For marinade: juice of one lemon, s alt - one spoon, soy sauce - 50 ml, honey - one spoon, olive oil - 50 ml, cumin - three teaspoons, ground coriander - 10 grams, crushed garlic - three cloves, ground black pepper - one teaspoon.
• For the filling: 200 grams of prunes, sour apples - two pieces, coriander - a teaspoon.

Combine all the ingredients for the marinade in a bowl, mix them and rub our bird, making small cuts in it beforehand. After a day, drain the resulting liquid and prepare the filling. Dice the apple, peeled from the core. Mix with coriander and prunes. All,minced meat is ready.

The process of cooking duck in the sleeve

We take out our fragrant pickled duck from the refrigerator, carefully stuff it with cooked minced meat and sew the incision with a special culinary thread. We take a sleeve for baking, cut off a piece of the required length, one and a half times longer than the carcass itself, and put the bird in it. Be aware that if you cut off a sleeve that is shorter than necessary, the meat will not cook properly.

The thermostat in the oven is set to 190 degrees, we send the duck carcass to bake. The exposure time is one and a half to two hours. If you love a golden crust - 20 minutes before the end of cooking, cut the sleeve and move the dish to the top shelf of the oven. Do not forget to water the carcass with rendered fat every five to six minutes. Ready duck with prunes and apples is laid out on a dish, served with fresh vegetables and herbs, then served on the table. The taste of the food is unforgettable, and you will often cook it in the future.

Stuffed duck recipe with prunes in honey mustard glaze

Sometimes it turns out that the hostess made a little mistake when buying a bird. It's okay, we will tell you now the recipe, using which, in just a couple of hours, you will serve tender, soft meat on the table. Thanks to prunes, the dish will get a pleasant aroma, and a mustard-honey note will give it a peculiar piquancy. List of necessary products: two-kilogram duck, 100 grams of prunes, five medium-sized apples, two teaspoons of spicymustard, honey - a tablespoon with a slide, four cloves of garlic, ground pepper, a coffee spoon of coriander, s alt.

Starting with preparatory work with the carcass. We coat the bird with a mixture of mustard and honey, taken in equal proportions and mixed. Set aside and prepare the filling. To do this, pour boiling water over the prunes for 15 minutes, after which we cut each berry in half. Peel two apples from the core and cut them into thin slices. Peel and finely chop the garlic with a knife. We crush the coriander with a rolling pin. In a bowl, mix apples, prunes, garlic, add coriander, pepper and s alt. At this preparatory stage for the dish “Roasted duck with prunes” is over.

The process of cooking stuffed duck in the sleeve

Rub the carcass with a mixture of pepper and s alt, then stuff. We sew the belly with culinary thread and put the duck in the sleeve, fastening it with clips at the ends. Arrange the remaining whole apples next to it. We heat the oven to 190 degrees, put the carcass on a baking sheet with the breast up and send it to bake for an hour and a half. After this time, we take out the baking sheet, cut the sleeve, coat the carcass again with a mixture of mustard and honey, then put it on the top shelf and bake for another 20 minutes for browning. The exact time depends on the age of the bird and its weight. After turning off the fire, leave the duck in the oven for 15 minutes, then take it out.

Stuffed duck with prunes is ready, cut the dish into portions and serve. Prunes and apples can be served as a sauce or inas a complete garnish. To prepare the sauce, grind apples with dried fruits in a blender, add a little liquid that has been released during the cooking process. In this case, boiled rice will be a great side dish.