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Duck with apples and prunes

Author
Cookinero 2 Mar 2025
6820
Duck with apples and prunes

Duck is tasty and healthy meat, but a little dry. To make the dish juicy, it is necessary to stuff it with apples, prunes and grease it with honey. You can cook duck in different ways: in the oven, in a sleeve, and even in a frying pan. But, if you follow a fairly simple classic recipe, it will be a duck baked in foil, stuffed with apples and prunes. Choose the bird correctly: it should have a light yellow membrane with a thin and elastic structure, covered with duck fluff.

How to cook Duck with apples and prunes

Step 1

Duck with apples and prunes

Prepare the duck for roasting. Mix black pepper, dried thyme, and salt and rub the duck inside and out with the mixture. Mix apple slices with honey, add prunes. Stuff the bird with the resulting mixture and pin the skin on the belly.

Step 2

Duck with apples and prunes

Bake the duck. Place the apple halves on the bottom of a heat-resistant form, place the duck breast-side down on the apples, add a few prunes. Wrap the duck with apples and prunes in foil and bake in the oven at 180 degrees for 90 minutes, until a beautiful golden crust.

Step 3

Duck with apples and prunes

Prepare the sauce. Collect the fat remaining in the pan after baking, as well as the apples and prunes. Pepper the apples and prunes and blend them with a blender until pureed, adding a little of the liquid from the duck.

Duck with apples and prunes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken or turkey as alternatives, but adjust cooking times accordingly since duck has more fat and a richer flavor.
For a vegetarian version, replace the duck with roasted butternut squash or portobello mushrooms and use vegetable broth for the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Yes, you can freeze the cooked duck and sauce separately for up to 2 months. Thaw in the fridge overnight before reheating.
Mashed potatoes, roasted Brussels sprouts, or a crisp green salad complement the sweet and savory flavors beautifully.
Yes, fresh thyme can be used—double the amount since dried herbs are more concentrated in flavor.
Skip the honey or use a sugar-free substitute, and serve with roasted vegetables instead of starch-heavy sides.
Reheat covered in foil in the oven at 160°C (325°F) with a splash of water or broth to retain moisture.
Yes, you can stuff and season the duck up to a day in advance; keep it refrigerated until ready to roast.

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