Stuffed duck baked with apples and prunes

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 6 - 8

A whole duck baked with stuffing is a grand festive dish that will become the center of attention at your table. Prepare a delicious stuffing of rye bread with apples, prunes, and aromatic spices, and stuff it into the cavity of the bird. This stuffing not only serves as a convenient side dish, baked simultaneously with the main course, but also imbues the duck with wonderful fruity and spicy flavors, while soaking up the delicious juices of the meat. And when the duck is ready, a delicious gravy is made from the rendered fat and served with the duck.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 duck weighing 2.2 kg.
2 tbsp (30 g) butter
1 onion, chopped
2 stalks celery, chopped
0.5 tsp celery seeds
1 cup pitted prunes, halved
3 Golden Delicious apples, peeled, cored, and cut into wedges
8 fresh sage leaves
2 cups dried rye bread, cut into cubes, crusts removed
Juice of half a lemon
0.5 cups heavy cream
2 tbsp. flour
1 cup fruity red wine, such as Pinot Noir
2 cups chicken broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: duck, duck fat, celery seeds, sage, red wine, cream, apples, prunes

Cooking the dish according to the recipe:

Duck is notoriously fatty. To reduce fat and achieve crispy skin, start by trimming excess fat from the neck and body.
Rinse the duck inside and out and pat dry thoroughly with paper towels. Season the entire surface, outside and inside, with salt and black pepper.

Prepare the filling.

In a large skillet over medium heat, melt the butter. Add the onion, celery, celery seeds, prunes, apples, and 4 sage leaves; season with salt and pepper; cook for 10 minutes until softened. Add the bread cubes and toss to coat evenly. Place the filling in a large bowl and drizzle with lemon juice and heavy cream; toss again, season with salt and pepper.
Place the mixture into the duck's cavity. Tear off a 12-inch piece of aluminum foil and place it on a rack in a roasting pan, allowing the ends to hang slightly over the foil. Place the duck breast-side up on the foil; tuck the wing tips under the duck and fold the excess foil over the stuffed end of the duck. The foil will prevent the stuffing from burning and getting into the fat.
Preheat oven to 190°C.

Roast the duck for 2.5 to 3 hours, rotating the roasting pan approximately every 20 minutes. This is the best way to ensure an even, crispy crust. When done, the legs should come away easily, and a thermometer inserted into the thigh should read 180°F (82°C).
Remove the rack with the duck and transfer it to a cutting board to rest before carving. There will be a lot of fat left in the bottom of the roasting pan. Pour off all the fat into a separate container and save it for another use, leaving only a couple of tablespoons in the roasting pan.
Gravy.

Place a roasting pan with a small amount of duck fat on the stovetop over 2 burners over medium heat. Sprinkle with flour and stir to form a paste. Increase the heat to high and add the wine. Cook, stirring and scraping up any browned bits, until the liquid has slightly evaporated. Add the chicken broth and the remaining 4 sage leaves, season with salt and pepper to taste. Cook, stirring, for 1-2 minutes, until the sauce has thickened slightly.