Duck with prunes in orange marinade
8 servings
180 minutes
Duck with prunes in orange marinade is a true culinary masterpiece of Chinese cuisine. The richness of flavor unfolds in a perfect balance of sweet and sour-salty, thanks to the rich marinade made from oranges, lemon, and soy sauce. Ginger adds a subtle spiciness, while garlic and starch create an appetizing crispy crust. The prunes inside the duck infuse the meat with deep caramel notes, while apples add a light fruity freshness. This recipe requires patience—the duck marinates for a day—but the reward for waiting is inevitable: juicy meat infused with aromas literally melts in your mouth. The dish is perfect for festive dinners, symbolizing the richness of flavors and the warmth of family gatherings. It’s not just food—it’s a gastronomic journey into a world of harmony and sophistication.
1
As preparation, remove the fat glands from the duck's tail and any remaining feathers, if present.
2
Wash the carcass under running water and dry it thoroughly.
3
The next step is to prepare a marinade from oranges, lemon, ginger, and soy sauce. Squeeze the juice from the oranges and lemon, grate the zest finely, then add soy sauce and a spoonful of grated ginger to the mixture.
- Oranges: 2 pieces
- Lemon: 1 piece
- Soy sauce: 100 ml
- Ginger: 1 teaspoon
4
Place the duck in a deep dish, preferably a duck pan, and make several incisions with a knife on the front and back of the body.
5
Rub the duck inside and out with the marinade, pour the remaining liquid over the duck.
- Oranges: 2 pieces
- Lemon: 1 piece
- Soy sauce: 100 ml
- Ginger: 1 teaspoon
6
Cover the duck with food wrap, place a lid on top of the roasting pan, and refrigerate for 24 hours. If necessary, the marinating time can be shortened or extended. The duck should be turned in the marinade at least twice for better absorption.
7
Before cooking, remove the cores from the apples and slice them into rounds, then place them inside a baking bag. At the same time, you can turn on the oven to preheat to 200 degrees.
- Apple: 2 pieces
8
Remove the marinated duck from the roasting pan and use your hand or a spoon to remove excess zest and marinade from its body.
9
Next, prepare a mixture for rubbing the duck: garlic, salt, starch, and sunflower oil. Grate the garlic cloves finely and mix with salt, starch, and sunflower oil. Rub this mixture thoroughly over the outside of the duck; you can also use the leftovers to rub inside.
- Garlic: 7 cloves
- Coarse salt: 1 tablespoon
- Starch: 1 tablespoon
- Sunflower oil: 3 tablespoons
10
Tightly stuff the duck with prunes and sew it up with thread or secure it with toothpicks.
- Prunes: 500 g
11
Next, place the duck on the apples in a baking sleeve and seal tightly. Put the baking sleeve with the duck on a tray in a preheated oven at 200 degrees for 2.5 hours.
- Apple: 2 pieces
12
After 2.5 hours, the sleeve needs to be pierced from the top, and the fat that has dripped down should be poured over the duck several times. The temperature should be reduced to 180 degrees and the duck left to roast for another 20-30 minutes.