We all love to eat poultry, as it is still easier for the body and more healthy. This fully applies to the duck. Her meat is very nutritious, contains many proteins, vitamins B, E and A, which are very important, especially for women. It also contains a lot of fat, but you can very easily get rid of excess - you just need to cut it from the belly of the bird. We are with you today and consider several recipes for how to prepare a delicious dish - duck with prunes.
Duck stuffed with prunes and rice
List of necessary products: a two-kilogram duck carcass, three slices of garlic, 100 g mayonnaise, a glass of round-grain rice, 100 grams of seedless prunes, 50 grams of butter, a teaspoon of oregano, a bunch of parsley, salt. Duck with prunes and rice is prepared as follows. First, we will singe our bird, hemp that remains after plucking, remove, rinse well and wipe dry. Rub the carcass with mayonnaise and leave for two to three hours. It is possible for the whole night if there is time.
Boil rice in salt 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. Shred finely half the parsley and combine with prunes and rice. Melt the butter, pour it there, mix. Rub the duck with salt, crushed garlic, pepper and oregano.
Duck with rice and prunes is almost ready for baking.
Final stage
We fill our bird with the cooked filling, sew a white incision on her belly with a simple white thread. Stuffed duck fits in a deep form, on the back. Do not forget to pour 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 being burnt during baking. While the duck with prunes is preparing, we regularly monitor the presence of broth in the container, otherwise the bottom of the bird may burn. In the process of cooking it forms a considerable amount. With this liquid, we water the duck on top.
Now briefly about the mode and time of cooking. The oven should be heated to 180 degrees, it is allowed - 190, 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 the preparation, we cut the resulting tasty in portioned pieces. Serve with potatoes, tomatoes and cucumbers on the table, decorate with the remaining parsley.
Recipe for duck stuffed with prunes and sour cabbage
Some housewives, stuffing a duck, previously cut out her breast and bones of the spine. They can then be used in another recipe. Due to this, it will be possible to lay more minced meat in the bird, and due to the direct contact of meat with the filling, the dish will turn out more delicious. Now about how to cook a duck with prunes and sour cabbage 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, seedless, pepper, salt.
Trim all visible fat and the last phalanx of the wings on the carcass. Pepper the bird, salt and set aside.
Stuffing and baking process
Now, in detail about how our duck is baked. Recipe with prunes and cabbage - on the last ingredient will draw your attention. The percentage of acidic and fresh cabbage depends on you, on your taste preferences. Fresh just regulates the degree of acid filling. We cut it, pour boiling water and after ten minutes drain the water. This is done so that the filling in the finished dish is not bitter. Heat vegetable oil in a frying pan and fry onions, previously sliced, until transparent. Then add the cabbage (fresh), fry until half cooked.
We put sour cabbage in a frying pan and stew more than fry, for about 40 minutes. When the filling is ready, correct its taste with sugar and salt, then add the prunes. In the case when the berries are dry, you need to pre-soak them. After cooling the filling, we lay it in the bird. If you do not want the duck to crack during baking, you do not need to stuff it tightly. But someone likes it, so it all depends on your taste. Wrap the duck in baking paper or parchment, put it in a pan / baking sheet and send it to the oven for three and a half hours, heating the latter to 190-200 degrees.
Bake a duck with apples and prunes in a sleeve
Duck with prunes in the sleeve is a very harmonious dish, despite the fact that it combines meat and sweet filling. For duck carcass weighing two and a half kilograms, we need such products:
- For marinade: juice of one lemon, salt - one spoon, soy sauce - 50 ml, honey - one spoon, olive oil - 50 ml, caraway seeds - three teaspoons, ground coriander - 10 grams, crushed garlic - three cloves, ground black pepper - one teaspoon.
- For the filling: 200 grams of prunes, apples of sour varieties - two pieces, coriander - a teaspoon.
Combine all the ingredients for the marinade in a bowl, mix them and rub our bird, making preliminary small cuts in it. After a day, drain the resulting liquid and prepare the filling. Dice an apple peeled from the core. Mix with coriander and prunes. Everything, the mince is ready.
The process of making duck in the sleeve
We take out our fragrant pickled duck from the refrigerator, carefully fill it with the prepared minced meat and sew the incision using a special culinary thread. We take a baking sleeve, cut off a piece of it of the required length, one and a half times longer than the carcass itself, and put the bird in it. Keep in mind: if you cut a shorter sleeve than necessary, the meat will not bake normally.
We set the thermostat in the oven to 190 degrees, we send the carcass of the duck to bake. The exposure time is one and a half to two hours. Love the crust - about 20 minutes before completing the cooking, cut the sleeve and move the dish to the top shelf of the oven. Do not forget to water the carcass with melted 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 food is unforgettable, and you will often cook it in the future.
Stuffed Duck: Honey Mustard Prune Recipe
Sometimes it turns out that the mistress made a little mistake when buying a bird. It's okay, we will tell you now the recipe, by applying which, in just a couple of hours, you will serve the tender, soft meat on the table. Thanks to prunes, the dish will get a pleasant aroma, and the mustard-honey note will give it a peculiar piquancy. List of necessary products: a two-kilogram duck, 100 grams of prunes, five medium-sized apples, two teaspoons of hot mustard, honey - a tablespoon with a hill, four cloves of garlic, ground pepper, a coffee spoon of coriander, salt.
We start with the preparatory work with the carcass. 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 prunes with boiling water for 15 minutes, and then 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. Coriander crush a rolling pin. In a bowl, mix apples, prunes, garlic, add coriander, pepper and salt. At this preparatory stage for the dish “Duck baked with prunes” passed.
The process of making stuffed duck in the sleeve
Rub the carcass with a mixture of pepper and salt, then start. Using culinary thread, we sew in the abdomen and put the duck in the sleeve, fastening clips to the ends. Next lay out the remaining whole apples. Preheat the oven to 190 degrees, put the carcass on the 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 remove it.
The stuffed duck with prunes is ready, we cut the dish into portions and serve it on the table. Prunes and apples can be served as a sauce or as a full garnish. To prepare the sauce, grind apples with dried fruits in a blender, add some liquid that was released during the cooking process. In this case, boiled rice will be an excellent side dish.