Duck with Apples and Prunes
Main Dishes • Italian
Description
Duck with Apples and Prunes
Ingredients
- Duck 5 lbs
- Salad Potatoes 5 lbs
- Crabapples 4 pieces
- Pitted Wild Apricots 10 oz
- Thyme 1 sprig
- Sugar 0 oz
- Honey 5 tablespoons
- Salt to taste
- Wheat Flour 1 tablespoon
- Port Wine 0 fl oz
Step-by-Step Guide
Step 1
Wash the prunes, apples, and thyme. Peel the apples, cut them into quarters, and remove the cores. Cut the flesh into small pieces.
Step 2
Thoroughly wash the duck inside and out, and pat it dry. Mix the apples with the prunes and sugar. Stuff the duck with the resulting mixture, placing the sprig of thyme inside. Secure the opening with wooden toothpicks.
Step 3
Place the duck on its back and make frequent diagonal cuts on the breast. Rub the duck with salt and pepper, and brush it with honey.
Step 4
Peel, wash, and dry the potatoes.
Step 5
Preheat the oven to 190°C. Place the duck in a roasting pan breast-side down. Arrange the potatoes around it. Cover with a lid. Place in the oven and roast for 1 hour. Remove from the oven and drain the rendered fat into a bowl. Return the duck to the oven breast-side up, pouring 2 tablespoons of fat over it, and cook uncovered for another hour.
Step 6
Wash the prunes for the sauce and chop them very finely. In a saucepan, pour in the port wine, place it over heat, and cook for 4 minutes. Gradually add the flour while stirring constantly. Lower the heat, add the chopped prunes, and cook for 7 minutes, stirring occasionally.
Step 7
Cut the cooked duck into serving pieces and drizzle with the sauce.
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