Even the most delicious dishes, if you cook themtoo often, quickly become boring. Cutlets, chops, boiled sausages and frankfurters - they are good, satisfying and popular in every home. But sometimes not only the soul, but also the stomach requires variety. And here the hostess's imagination should "turn on". On our website you will find a lot of recipes of Russian, European, Jewish and other cuisines of the world, thanks to which your culinary life will become much brighter and more interesting. Right now we suggest considering several options for duck with prunes. Usually this dish is associated with Christmas or New Year, because it is often served on the festive table. We will destroy the established stereotypes: the bird can be cooked quickly, without thinking much about either the ingredients or the sauces for the dish. The only downside is that the duck takes quite a long time to bake in the oven, so it is better to make it on the weekend, when you do not need to rush to work or school. Well, take the recipe in your hands and boldly get down to business.
A simple and quick duck with dried fruits
For novice housewives who have never had one beforepoultry, this recipe is perfect. Firstly, the preparation of the dish is ridiculously simplified: you just need to rub the carcass with spices, stuff it with prunes and put it in the oven. At the same time, the hardest part is not to miss the time when the duck is baked, and periodically pour it with the melted fat. Agree, you will not have to put in much effort. In addition, you will not need too many ingredients, which will save your budget. Considering all the above-mentioned delights of the dish, a completely logical question arises: why not cook an appetizing bird with prunes? Especially since you already have the recipe. Ingredients:
- 500 grams of soft prunes
- one small duck (take a half-kilogram carcass)
- salt - according to your taste
- 1/3 cup warm boiled water
- freshly ground black pepper
- a little olive oil
Method of preparation:Before diving headlong into culinary creativity, wash the duck thoroughly and then dry it with paper towels. If necessary, remove the giblets in advance, which can be used to make soup later. Now combine refined olive oil, salt and black pepper in one bowl, then mix the ingredients well. Use your favorite seasonings if desired. Coriander, dried dill and basil are suitable for this. You can also cook the duck with chopped garlic, but this, as they say, is a completely different recipe. Rub the bird with the resulting aromatic Maslenitsa sauce on all sides, as well as inside. Then soak the dried fruits in boiling water for fifteen minutes; when they become softer, drain the liquid, rinse them well and dry them. Stuff the carcass with prunes, and set the remaining product aside. Now place the duck in a special dish, decorating the sides with dried fruits. Pour warm water here and put the dish in a preheated oven. The optimal temperature for cooking poultry is 190 degrees. After about 30 minutes, open the door and pour the melted fat over the dish. Bake the duck for about another hour and a half. If you notice that the crust has started to burn, which can happen due to too much heat, cover the carcass with food foil and continue cooking. Before serving, cut the bird into several pieces, cover them with prunes, and pour the juice into a gravy boat. Perhaps someone will want to pour it over the dish. As a side dish, you can make mashed potatoes, cook buckwheat or rice porridge. Enjoy!
Duck with mayonnaise, spices and prunes
This recipe is for those who love to cook,perfects his skills and is open to new dishes. Duck stuffed with tender prunes, greased with mayonnaise and baked in the oven will appeal not only to true meat lovers. Its incredibly appetizing taste will be noted even by those who are not particularly enthusiastic about poultry. As a soak, you can use heavy cream or cream. Ingredients:
- 400 grams of prunes
- coriander - to taste
- average duck - one piece
- salt
- two laurel leaves
- 80 grams of delicious mayonnaise
- black pepper (suitable as fragrant and ground)
- three garlic cloves
For decoration:
- 20 grams of fresh dill
Method of preparation:If you decide to cook a bird for a family dinner, we recommend buying a small one: one, maximum one and a half kilograms. Then you will spend much less time baking the dish. After all, the length of time it will take to cook depends directly on the weight of the duck. So, after you wash and dry the carcass well, rub it on the sides, as well as on the inside, with table salt and ground pepper. Place the dried fruits in a bowl and pour hot water over them, leave for ten minutes to soften. Then drain the unnecessary liquid, squeeze the plums with a towel and combine with bay leaf and coriander, add crushed garlic here. Mix the mass well and stuff the bird with it. Sew up the hole with regular threads or fasten with special skewers. But do not forget to remove the extra elements before serving the dish on the table. Now treat the duck with mayonnaise, generously greasing it on all sides. Then place the bird in the sleeve and tie it. The dish should be cooked in the oven at 190 degrees for about 2.5 hours. Before taking the product out (about 30 minutes before), remove the bag and pour the resulting juice over the bird, then place it back in the oven. Thanks to this, the dish will turn out ruddy and beautiful. Sprinkle it with chopped herbs and call your loved ones - husband and children - to taste the delicious creation. This recipe will come in handy not only in everyday life, but also in "festive" life.
Bird with apples and prunes
Want to learn how to cook poultry in the oven?Then welcome to this site. In us you will find a faithful assistant and professional guide in the world of culinary art. Now you will not have to leaf through specialized reference books and manuals for beginners - all the most incredible recipes, from simple to the most complex, are located right here. So, we offer you the most detailed instructions for cooking an appetizing golden duck with juicy apples and prunes. Ingredients:
- two small green apples
- three guests prunes
- one-and-a-half kilogram carcass
- 70 milliliters of table vinegar diluted with water
- ground pepper and salt
- 20 milliliters of vegetable oil
Method of preparation:In order not to spoil the dish and not to give it an excessively sour taste, dilute table vinegar with boiled water. By the way, it can be replaced with freshly squeezed lemon juice. Now rinse the plucked and gutted bird well under the tap, when it is dry enough, rub it with salt and black pepper. Keep in mind that this should be done not only on the outside, but also on the inside. Then wrap the carcass in a bag or cling film and leave to marinate (three hours will be quite enough). Remove the core from the apples, then cut them into small slices. Divide the prunes into two parts and soak in hot water. Then rinse, dry and mix with green fruits. Stuff the bird with the resulting mass and, so that the filling does not fall out, secure the hole with toothpicks. Place the product on a baking sheet pre-treated with vegetable oil. If you don’t want to bother with a side dish, place peeled and cut potatoes around the bird. You can sprinkle them with spices and drizzle with olive oil. Preheat the oven to 200 degrees and put the dish in it. After two or three hours, when it is browned, set the table. Note that the potatoes should be taken out much earlier, otherwise they will burn. Each recipe has its own characteristics and specifics of preparation. But different variations on the theme of “stuffed duck” still have common similarities. For example, the bird is baked for at least two or three hours, and it should always be periodically poured with melted fat. To make the dish more juicy, use sauces: mayonnaise, sour cream, vegetable oil. We recommend reading:
