Roast Duck with Apples and Prunes
A roasted duck stuffed with sweet-tart apples and prunes, glazed with honey and mustard for a crisp, golden skin.
- Time
- 3 h
- Serving
- 917 kcal
- Ingredients
- ≈ $3.54
- Protein
- 42 g
Ingredients
- 1 Whole duckpack 2 kg ≈ $22.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
- 2 Apples≈ $3.50 per kg 90 g
- 3 Prunespack 200 g ≈ $3.50 25 g
- 4 Honey 7 g
- 5 Mustard 6 g
- 6 Garlic≈ $10.00 per kg 4 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the duck dry, prick the skin in several places, then season generously with salt, pepper, and finely minced garlic6.
Core and slice the apples2 into wedges, mix with the prunes3, and tuck the filling into the duck’s cavity.
Whisk honey with mustard, then brush the duck’s skin thinly with the mixture.
Place the duck on a rack in a roasting pan and bake at 350°F (180°C) for 90 minutes, covered loosely with foil. Baste with rendered fat every 30 minutes, letting excess drip away.
Remove the foil, increase heat to 400°F (200°C), and roast 40–50 minutes more until the skin is deep golden and crisp. Check doneness by piercing the thigh—juice should run clear, and the meat near the bone should no longer be pink.
Let the duck rest 10 minutes, then slice and serve with the apples2 and prunes3.
Tips
- Why it works
- Prick the skin so the fat under it renders out and drips onto the rack. The skin turns crisp and the meat doesn't sit in grease.
- Substitutions
- Swap the prunes for the same amount of dried apricots, 25 g. Swap the honey for 7 g of sugar or maple syrup, and keep the mustard for a little sharpness.
- Common mistakes
- Honey and mustard darken fast. If the skin at 200 °C turns dark brown while the juice from the thigh is still pink, cover the dark spots with foil and keep roasting.
- Storing and reheating
- Keep for 3 days in a closed container. Reheat in pieces in the oven at 160 °C under foil for 15 minutes so the meat doesn't dry out. The microwave makes the skin soft.
- Serve with
- Serve with mashed or baked potatoes and sauerkraut. The sourness cuts the richness of the duck.
Comments 0
Sign in to leave a comment.
No comments yet.