Duck with prunes - it's almost like a duck stuffed with buckwheat - the immortal classic of many festive tables. Many variations on the topic of classical recipes do not happen, but from that let's figure out how to make a duck with prunes in this article.
Stew duck recipe with prunes
Ingredients:
- red wine - 500 ml;
- parsley;
- bay leaf - 1 piece;
- thyme - 3 twigs;
- cloves - 1 bud;
- onions - 1 pc .;
- celery - 1 pc .;
- carrots - 1 piece;
- garlic - 1 clove;
- duck legs - 6 pcs .;
- cream and olive oil;
- tomato paste - 1 Thurs. a spoon;
- brandy - 2 tbsp. spoons;
- chicken broth - 1 item;
- salt, pepper - to taste;
- prunes - 12 pcs.
Preparation
In the brazier pour the wine, add parsley, bay leaf, cloves, thyme, chopped onions, celery, garlic and carrots. We put the duck leg in the brazier and shake the dishes so that the duck is covered with marinade. Cover the brazier with a lid and leave the bird for 6 hours in the refrigerator.
We remove the duck from the marinade and dry it with paper towels. In a frying pan, we heat the oil and fry the duck on it till golden brown.
In another pan, heat the butter and fry the vegetables and herbs from the marinade for about 2-3 minutes. Add tomato paste, brandy, wine marinade and mix everything. Stew vegetables 3 minutes.
Fill all the broth, put the duck, prunes, season with salt and pepper. Stew the dish in the oven 1½ hours at 150 degrees, served to the table. If you want to cook a duck with prunes in a multivarquet for this recipe, put the vegetables and duck in the bowl for 2 hours in the "Quenching" mode.
Duck stuffed with buckwheat and prunes
Ingredients:
- duck carcass - 1,5-2 kg;
- Prunes - 1 handful;
- boiled buckwheat - 1 ½-2 st .;
- salt, pepper - to taste;
- butter - 100 g;
- greens - for decoration.
Preparation
Duck my carcass and dry it. On the breast we make two rows of parallel incisions along the sides. We rub the bird with salt and pepper. In the cuts, we put in the prunes.
The remaining berries are steamed and crushed. Sliced dried fruit mixed with hot buckwheat, slightly salted and generously fill the porridge with butter. Fill the duck cavity with buckwheat and prunes, in the end we put another small piece of butter. We wrap the bird with foil and put it in a preheated oven to 200 degrees.
Bake the duck for 1 hour, taking the bird every 15 minutes and watering it with the allocated fat. After an hour, remove the foil and leave the bird in the oven until a golden crust is formed. We pierce the meat and look at the juice that stands out - if it's clear - the duck is ready to serve.
Duck stuffed with rice and prunes
Ingredients:
- the whole duck - 1,5-2 kg;
- salt pepper;
- sliced celery - 1 item;
- green onions - 1 bunch;
- butter - 1/4 of a century;
- boiled rice - 2 items;
- parsley;
- prunes - 10 pieces;
- dried apricots - 10 pcs .;
- soy sauce - 4 tbsp. spoons;
- mustard - 2 tbsp. spoons;
- honey - 1 tbsp. a spoon.
Preparation
Prunes and dried apricots are steamed with hot water for 2-3 minutes. We cut dried fruits and mix them with rice. In butter, fry the herring and the green onions until the first becomes soft. Add the dressing to the rice, salt and pepper our stuffing, add parsley.
In a small bowl, mix soy sauce, mustard and honey. We rub marinade duck and stuff it with rice with dried apricots. The cavity is sewed, the bird is placed in a sleeve for baking and sent to the oven at 160 degrees for an hour and a half. After the time, we take out the duck baked with prunes in a sleeve from the oven, grease it with honey marinade and bake until golden brown and fully cooked. Duck, baked with prunes and dried apricots, served on a dish decorated with lettuce leaves.