Duck in Californian Prune Sauce

6 servings

140 minutes

Duck in California plum sauce is a blend of elegance and rich flavor. Historically, prunes were used in American cuisine to add depth and sweetness to meat. In this recipe, it combines with apples, thyme, and port wine to create a rich, caramelized sauce that perfectly enhances the duck's flavor. The juicy meat absorbs the aroma of spices, fruits, and honey, achieving a unique texture. Potatoes roasted in duck fat become tender and golden, adding cozy warmth to the dish. This is not just dinner — it's a gastronomic journey that transports you to a homely atmosphere where every bite is filled with harmony of flavors.

Energy value per serving

• Calories: 1341
• Proteins: 50g
• Fats: 96.7g
• Carbohydrates: 71.2g

Ingredients

• Duck: 2 kg
• Sugar: 25 g
• Thyme: 1 stem
• Port: 50 ml
• Wheat flour: 1 tbsp
• Potato: 1 kg
• Apple: 3 pc
• Pitted prunes: 250 g

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:

   • Pitted prunes: 250 g
   • Apple: 3 pieces
   • Thyme: 1 stem

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

   Required ingredients:

   • Duck: 2 kg
   • Apple: 3 pieces
   • Pitted prunes: 250 g
   • Sugar: 25 g
   • Thyme: 1 stem

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:

   • Duck: 2 kg

4. Peel, wash, and dry the potatoes.

   Required ingredients:

   • Potato: 1 kg

5. Preheat the oven to 190 degrees. Place the duck in a roasting pan breast side down. Arrange potatoes around it. 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 kg

6. Wash and finely chop the California 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: 250 g
   • Port: 50 ml
   • Wheat flour: 1 tablespoon

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

   Required ingredients:

   • Duck: 2 kg