Duck with apples and prunes

Name: Duck with apples and prunes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 duck ready to cook (approx. 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 (à 100 g) crispy apples; 200 g Prunes; 1 big onion; 750 g small potatoes (e.g. triplets); 50 g Almond kernels, without skin; 50 g Butter; 4 TABLESPOONS Lemon juice; 50 g Sugar; 150 ml red port wine; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp toothpicks and kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 2 kg)
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 (à 100 g) crispy apples
200 g Prunes
1 big onion
750 g small potatoes (e.g. triplets)
50 g Almond kernels, without skin
50 g Butter
4 TABLESPOONS Lemon juice
50 g Sugar
150 ml red port wine
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp toothpicks and kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Remove offal, neck and fat from the duck. Cut out the fat gland. Wash duck thoroughly inside and out, dab dry and rub inside with salt and pepper. Wash 4 apples, quarter, core and cut into pieces. Mix apple pieces with plums and fill the duck with them. Stick with toothpicks and tie up. Tie legs and wings together with kitchen string.
2
Put the duck on the fat pan of the oven. Peel the onion, cut it roughly into pieces and distribute around the duck. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Gradually add 750 ml of water and roast mixture. Dissolve 1 teaspoon of salt in 8 tablespoons of water. Spread the duck several times after about 1 hour. Wash the potatoes and cook in boiling water for about 15 minutes. Drain, rinse with cold water and peel. Let cool down a little. Wash 2 apples, cut in half, cut out the core with a ball cutter. Roast the almonds in a pan without fat until golden brown. Add 25 g butter, melt, add lemon juice and 25 g sugar and place apples with the cut end facing down. Cover and cook for about 5 minutes. Heat 25 g butter, fry potatoes in it until golden brown all around.
3
Let cool down a little. Wash 2 apples, cut in half, cut out the core with a ball cutter. Roast the almonds in a pan without fat until golden brown. Add 25 g butter, melt, add lemon juice and 25 g sugar and place apples with the cut end facing down. Cover and cook for about 5 minutes. Heat 25 g butter, fry potatoes in it until golden brown all around. Sprinkle 25 g sugar over the potatoes and allow to caramelize. Remove the duck and cover with aluminium foil. Pour the roast stock through a sieve. Dissolve the gravy on the fat pan with port wine and pour on. Degrease the stock. Bring to the boil and sprinkle in sauce thickener while stirring. Season to taste with salt and pepper. Arrange duck, filling, potatoes and apples filled with almonds
4
Remove the duck and cover with aluminium foil. Pour the roast stock through a sieve. Dissolve the gravy on the fat pan with port wine and pour on. Degrease the stock. Bring to the boil and sprinkle in sauce thickener while stirring. Season to taste with salt and pepper. Arrange duck, filling, potatoes and apples filled with almonds
5
Attention: 150 g of fat have been removed!!!