Roasted Duck with Apples and Prunes

Ingredients

• 1 whole duck (about 2.5 kg / 5.5 lbs) 1 whole duck (about 2.5 kg / 5.5 lbs)
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 apples, cored and sliced 2 apples, cored and sliced
• 1 cup prunes 1 cup prunes
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon cinnamon 1 teaspoon cinnamon

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the salt, black pepper, dried thyme, dried rosemary, and minced garlic.
4. 4.
   Rub the spice mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Place the duck on a roasting rack in a roasting pan, breast side up.
6. 6.
   Roast the duck in the preheated oven for about 2 hours, or until the skin is golden brown and crispy.
7. 7.
   While the duck is roasting, melt the butter in a skillet over medium heat.
8. 8.
   Add the sliced apples, prunes, and cinnamon to the skillet and cook for about 5 minutes, until the fruit is slightly softened.
9. 9.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
10. 10.
    Serve the roasted duck with the cooked apples and prunes on the side.

Treat your ingredients with care...

• Duck — Make sure to rinse the duck thoroughly and pat it dry before seasoning. This helps remove any impurities and ensures a crispy skin.
• Apples — Choose firm and slightly tart apples, such as Granny Smith or Braeburn, for a balanced flavor profile.
• Prunes — Soak the prunes in warm water for 10 minutes before using to soften them and enhance their juiciness.
• Cinnamon — Use ground cinnamon for convenience, but feel free to substitute with a cinnamon stick for a stronger aroma.
• Roasting pan — If you don't have a roasting rack, you can place the duck directly on a bed of sliced onions or carrots to elevate it and prevent it from sitting in its own juices.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Baste the duck with its own juices every 30 minutes during roasting to keep it moist and flavorful.
• For an extra burst of flavor, add a splash of orange juice or a drizzle of honey to the apple and prune mixture.
• Serve the roasted duck with a side of creamy mashed potatoes or roasted root vegetables for a complete meal.
• Leftover duck can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Carve the roasted duck into slices and arrange them on a platter. Serve alongside the cooked apples and prunes, allowing guests to help themselves to the flavorful accompaniments. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the roasted duck on a large serving platter, with the crispy skin facing upwards to showcase its golden brown color. Surround the duck with the caramelized apples and plump prunes, creating an inviting and visually appealing display. Sprinkle some fresh herbs over the dish for a pop of green.