Stuffed duck with prunes

We all very much like to eat poultry meat, because it is still easier for the body and more useful. This fully applies to the duck. Its meat is very nutritious, it contains many proteins, vitamins B, E and A, which are very important, especially for women. Fat it contains also a lot, but from excess can be very easily disposed of - you just have to cut it off the abdomen of the bird. We are with you today and consider several recipes for how to prepare a delicious dish - a duck with prunes.

Duck stuffed with prunes and rice

List of necessary products: two-kilogram carcass of duck, three cloves of garlic, 100 g of mayonnaise, a glass of round-rice rice, 100 grams of prunes without seeds, 50 grams of butter, a teaspoon of oregano, a bunch of parsley, salt. Duck with prunes and rice is prepared as follows. First of all, our bird must be burned, the hemp left after plucking, removed, washed well and dryed dry. We rub the carcass with mayonnaise and leave it for two or three hours. It is possible and for the whole night, if there is time. Boil rice in salt water, rinse with hot water. For steaming, pour the prunes with boiling water and cover with a lid. When the water cools, merge it, and cut the dried fruits into large pieces. Shinkle finely half of parsley and combine it with prunes and rice. We melt the butter, pour it into the same place, mix it. We rub the duck with salt, pounded garlic, pepper and oregano. A duck with rice and prunes is almost ready for baking.

The final stage

Fill our poultry with cooked stuffing, sew a white plain thread on her belly. Stuffed duck is placed in a deep shape, on the back. Do not forget to pour a glass of water. It is also recommended to cover the form with a foil or lid. The purpose of this is not to allow the bird to burn during baking. While the duck with prunes is cooked, we regularly monitor the presence of broth in the tank, otherwise the bottom of the bird may burn. In the process of its preparation a considerable amount is formed. Here this liquid and water the duck from above. Now briefly about the mode and cooking time. The oven should be heated to 180 degrees, 190 is allowed, but not more. The time for baking our dish is two hours. After lapse of an hour and a half from the beginning of the process, we remove the foil or lid from the mold, since the bird should get flushed. After the preparation is finished, cut the resulting tasty bite by slices. On the table we serve with potatoes, tomatoes and cucumbers, we decorate necessarily the remaining parsley.

Duck recipe stuffed with prunes and sauerkraut

Some housewives, stuffing a duck, pre-cut out of it the breast and bones of the spine. They can then be used in another recipe. Thanks to this, the bird will be able to lay more stuffing, and because of direct contact of meat with stuffing, the dish will be more delicious. Now about how to cook a duck with prunes and sour cabbage on this recipe. We need: two and a half kilos of duck, 600 grams of fresh and sour cabbage, one onion, two handfuls of prunes, of course, pitted, pepper, salt. We cut off on the carcass all visible fat and the last phalanx of the wings. We poultry a bird, salt it and put it aside.

Preparation of stuffing and baking process

Now in detail about how our duck is baked. Recipe with prunes and cabbage - on the last ingredient we will sharpen your attention. The percentage of sour and fresh cabbage depends only on you, on your taste preferences. Fresh just adjusts the degree of filling acid. We cut it, pour it with boiling water and after ten minutes merge the water. This is done so that the filling in the prepared dish does not bitter. We heat the vegetable oil in a pan and fry the onion, previously sliced, until it is transparent. Then add the cabbage (fresh), fry until half cooked. We put sauerkraut in a skillet and harden more than fry for about 40 minutes. When the filling is ready, we correct its taste with sugar and salt, then add the prunes. In the case when the berries are dry, you must pre-soak them. After cooling the stuffing, put it into the bird. If you do not want the duck to crack during the baking process, you do not need to stuff it densely. But someone likes it, so it all depends on your taste. We put the duck in baking paper or parchment, put it in a pan or baking tray and send it to the oven for three and a half hours, warming it up to 190-200 degrees.

We bake a duck with apples and prunes in the sleeve

A duck with prunes in the sleeve is a very harmonious dish, despite the fact that it combines meat and sweet stuffing. To a carcass of ducks weighing two and a half kilograms we will need such products:

• For marinade: juice of one lemon, salt - one spoon, soy sauce - 50 ml, honey - one spoon, olive oil - 50 ml, cumin - three teaspoons, coriander ground - 10 grams, garlic pressed - three denticles, black pepper - one teaspoon.
• For the filling: 200 grams of prunes, apples of sour varieties - two pieces, coriander - a teaspoon.

We combine all ingredients in the bowl for the marinade, mix them and rub our bird, making preliminary small incisions in it. After a day, merge the formed liquid and prepare the filling. We cut into cubes the apple cleared from a core. Mix with coriander and prunes. Everything, forcemeat is ready.

Process of duck in the sleeve

From the fridge we take out our fragrant pickled duck, carefully stuff it with prepared minced meat and cut it with a special culinary thread. We take the sleeve for baking, cut off its piece of necessary length, one and a half times longer than the carcass, and we put the bird in it. Keep in mind: if you cut a shorter sleeve than you need, then the meat will not normally be baked. The thermostat in the oven is exposed to 190 degrees, the carcass of the duck is sent to bake. Exposure time is one and a half to two hours. Adore a ruddy crust - 20 minutes before the end of cooking, cut the sleeve and move the dish to the top shelf of the oven. Do not forget to water every five to six minutes with a greased fat. Finished duck with prunes and apples spreads on the dish, served with fresh vegetables and herbs, then served on the table. The taste of the food turns out to be unforgettable, and you will often cook it later.

Stuffed duck: recipe with prunes in honey-mustard glaze

Sometimes it turns out that the mistress was a bit mistaken when she bought a bird. It's okay, we'll tell you now the recipe, using which, you just after a couple of hours, serve tender soft meat on the table. Thanks to prunes, the dish will have a pleasant aroma, and the mustard-honey note will give it a peculiar piquancy. The list of necessary products: a two kilogram duck, 100 grams of prunes, five medium-sized apples, two teaspoons of mustard, honey - a tablespoon with a slide, four cloves of garlic, ground pepper, a coffee spoon of coriander, salt. We begin with the preparatory work with the carcass. We spread the bird with a mixture of mustard and honey, taken in equal proportions and mixed. We put it aside and prepare the filling. For this, for 15 minutes, pour the prunes with boiling water, after which we cut each berry in half. We peel two apples from the core and cut them into thin slices. We clean and finely chop the garlic with a knife. We press the coriander with 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 preparing a stuffed duck in the sleeve

We rub the carcass with a mixture of pepper and salt, then fill it. With culinary thread we sew up the abdomen and put the duck in the sleeve, fastening the clips with the ends. Nearby lay out the remaining whole apples. We heat the oven to 190 degrees, lay the breast up on a baking sheet and send it for an hour and a half to bake. After this time we remove the baking tray, cut the sleeve, smear the carcass 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 take it out. 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, in the blender, chop apples with dried fruits, add a little liquid that was released during cooking. In this case, a garnish will be an excellent side dish.