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🍽️ Crispy Duck with Apples and Prunes

800 kcal · 180 min · 4 servings

Ingredients

• 1 Duck (fresh or frozen (approx. 2800 g))
• 2 Apples (sweet-sour (e.g. Boskoop))
• 1 packet Baking Prune(s) (pitted)
• 1 jar Red Cabbage
• Rosemary
• Thyme
• Marjoram
• Salt and Pepper
• a little Sugar
• 1 kg Potato(es)
• a little Flour
• 1 Onion(s)
• a little Ghee (Margarine or Schmaltz)
• a little Butter
• 2 Bay Leaves
• Cranberries (from the jar)

Instructions

1. 1. Thaw the frozen duck completely.
2. 2. Pour off the thawing water and do not reuse it.
3. 3. Remove the tail, as bitter fat glands are located there.
4. 4. If necessary, cut out the fat glands specifically.
5. 5. Remove most of the neck flap.
6. 6. Rinse the duck inside and out under cold water.
7. 7. Let the duck drain well.
8. 8. Do not dry the duck with a cloth.
9. 9. Remove any remaining parts of the innards from the inside.
10. 10. Rinse the duck again if necessary.
11. 11. Season the duck inside and out with salt and pepper.
12. 12. Sprinkle rosemary, marjoram, and thyme over the duck.
13. 13. Wash one or two apples depending on the size of the duck.
14. 14. Place the whole apples into the duck.
15. 15. Add one or two handfuls of baking plums.
16. 16. Close the opening of the duck with a string or trussing needles.
17. 17. Let the seasoned duck marinate for at least six hours or overnight.
18. 18. Preheat the oven to 200 degrees Celsius the next day.
19. 19. Use top and bottom heat.
20. 20. Place the duck on a greased baking sheet or in a large casserole dish.
21. 21. Add some lard or margarine to the roasting vessel.
22. 22. Roast the duck in the oven for about two hours.
23. 23. Baste the duck regularly with its own fat during roasting.
24. 24. Pierce the duck regularly with a trussing needle.
25. 25. Allow the fat to drain out of the duck this way.
26. 26. Do not pierce the duck anymore in the last 30 minutes.
27. 27. Do not baste with fat anymore in the last 30 minutes.
28. 28. Place the duck on a separate baking sheet.
29. 29. Place the duck back in the oven.
30. 30. Cut the duck into pieces with poultry shears shortly before serving.
31. 31. Remove the apple and the baking plums.
32. 32. Place the apple and plums on a separate plate.
33. 33. Save the pan drippings from the sheet or casserole for the sauce.
34. 34. Boil peeled salt potatoes for about 20 minutes.
35. 35. Use salted water for cooking.
36. 36. Peel an onion for the red cabbage.
37. 37. Cut the onion into small cubes.
38. 38. Sauté the onion cubes in a little butter until translucent.
39. 39. Let the red cabbage from the jar drain slightly.
40. 40. Add the red cabbage to the onions.
41. 41. Dice half an apple finely.
42. 42. Add the apple cube along with two bay leaves to the red cabbage.
43. 43. Season the red cabbage with salt, pepper, and a pinch of sugar.
44. 44. Simmer the red cabbage for a long time if possible.
45. 45. Add a spoonful of duck fat to the red cabbage for more flavor.
46. 46. Pour off three-quarters of the duck fat from the sauce.
47. 47. Pour about one liter of warm water over the pan drippings.
48. 48. Dissolve the pan drippings thoroughly with a whisk or wooden spoon.
49. 49. Strain the liquid through a fine sieve into a separate pot.
50. 50. Bring the liquid to a boil.
51. 51. Mix about 250 milliliters of cold water with flour.
52. 52. Stir the mixture until it is thick.
53. 53. Use a whisk to avoid lumps.
54. 54. Slowly stir the water-flour mixture into the pan drippings.
55. 55. Thicken the sauce with it.
56. 56. Let the sauce simmer for five minutes.
57. 57. Season the sauce with the mentioned spices.
58. 58. Strain the sauce through a fine sieve again if necessary.
59. 59. Serve the meat with a dollop of cranberries from the jar.

Nutrition per serving

• kcal: 800
• Protein: 45 g · Fett/Fat: 50 g · Carbs: 45 g