Duck with apples and prunes

8 servings

150 minutes

Duck with apples and prunes is a dish that embodies the sophistication of Italian cuisine. Its origins trace back to the traditions of northern Italy, where duck meat is valued for its rich flavor and juiciness. Sweet apples combined with honey glaze give the dish an exquisite caramel note, while prunes add a light fruity tartness. The roasted duck is tender inside and crispy outside, with thyme aroma filling each serving with the warmth of the Mediterranean sun. This dish is perfect for festive dinners and family gatherings, especially when paired with a glass of red wine. Serving it with port wine sauce highlights the depth of flavors, creating a harmonious blend of sweetness, spiciness, and light acidity. It is truly a festive treat that can adorn any table.

Energy value per serving

• Calories: 1077.1
• Proteins: 38.3g
• Fats: 72.8g
• Carbohydrates: 70.6g

Ingredients

• Duck: 2 kg
• Potato: 1.2 kg
• Apple: 4 pc
• Pitted prunes: 300 g
• Fresh thyme: 1 sprig
• Sugar: 25 g
• Honey: 5 tbsp
• Salt: to taste
• Wheat flour: 1 tbsp
• Port: 50 ml

Cooking steps

1. Wash the prunes, apples, and thyme. Peel the apples, cut them into 4 pieces, and remove the core. Cut the flesh into small pieces.

   Required ingredients:

   • Apple: 4 pieces
   • Pitted prunes: 300 g
   • Fresh thyme: 1 sprig

2. Thoroughly wash the duck inside and out, dry it. Mix apples with prunes and sugar. Stuff the duck with the mixture and place a sprig of thyme inside. Secure the opening with wooden toothpicks.

   Required ingredients:

   • Duck: 2 kg
   • Apple: 4 pieces
   • Pitted prunes: 300 g
   • Sugar: 25 g
   • Fresh thyme: 1 sprig

3. Place the duck on its back and make frequent diagonal cuts on the breast. Rub the duck with salt and pepper, and brush with honey.

   Required ingredients:

   • Salt:  to taste
   • Honey: 5 tablespoon
   • Duck: 2 kg

4. Peel, wash, and dry the potatoes.

   Required ingredients:

   • Potato: 1.2 kg

5. Preheat the oven to 190°C. Place the duck breast side down in a roasting pan. Arrange potatoes on the sides. Cover with a lid. Put 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.

   Required ingredients:

   • Duck: 2 kg
   • Potato: 1.2 kg

6. Wash and finely chop the prunes for the sauce. Pour port wine into a saucepan, place on heat and cook for 4 minutes. Gradually add flour while stirring constantly. Reduce heat, add chopped prunes and cook for 7 minutes, stirring occasionally.

   Required ingredients:

   • Pitted prunes: 300 g
   • Port: 50 ml
   • Wheat flour: 1 tablespoon

7. Cut the cooked duck into portions and drizzle with sauce.

   Required ingredients:

   • Duck: 2 kg