Roast Duck with Apples and Prunes

Name: Roast Duck with Apples and Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons celery seed; 2 celery stalks, chopped; 473 milliliters chicken stock; 2 kgs duck; 2 Tbsps all-purpose flour; 8 fresh sage leaves; 118 milliliters heavy cream; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters pitted prunes, halved; 3 Golden Delicious apples, peeled, cored and cut in wedges; 237 milliliters fruity red wine, such as Pinot Noir; 1 pint dried rye bread cubes, crusts off; 2 Tbsps unsalted butter; 1 yellow onion, chopped

Roast Duck with Apples and Prunes requires about 45 minutes from start to finish. One serving contains 3050 calories, 81g of protein, and 246g of fat. This recipe serves 4. It works well as an expensive main course. A mixture of celery seed, sage leaves, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Paper Towels

To prepare the stuffing: Melt the butter in a large skillet over medium heat.

Ingredients you will need

Stuffing

Butter

Equipment you will use

Frying Pan

Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft.

Ingredients you will need

Salt And Pepper

Celery Seed

Sage

Apple

Celery

Prunes

Onion

Add the bread cubes and toss the mixture together to combine.

Ingredients you will need

Bread Cubes

Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end.

Ingredients you will need

Salt And Pepper

Heavy Cream

Stuffing

Lemon

Whole Duck

Equipment you will use

Aluminum Foil

Roasting Pan

Mixing Bowl

Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.

Ingredients you will need

Duck Fat

Stuffing

Whole Duck

Equipment you will use

Aluminum Foil

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.

Ingredients you will need

Whole Duck

Equipment you will use

Kitchen Thermometer

Frying Pan

Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Cutting Board

Roasting Pan

Pour out all but a couple of tablespoons of the duck fat into a container and reserve.

Ingredients you will need

Duck Fat

Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat.

Ingredients you will need

Duck Fat

Equipment you will use

Roasting Pan

Stove

Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly.

Ingredients you will need

All Purpose Flour

Wine

Equipment you will use

Frying Pan

Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

Ingredients you will need

Salt And Pepper

Chicken Stock