Prepare a baked duck stuffed with prunes with pumpkin for Christmas and delight your family, friends and guests with delicious royal dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What's a Christmas table without a duck? Oven baked duck is one of the first traditional dishes of Christmas. Therefore, which year I propose interesting new duck recipes for Christmas. In the preparation of this recipe, as in the previous ones, there is nothing difficult and there are no special secrets. At the same time, the food turns out to be very tasty. Every year I cook a duck for this holiday, but I just change the filling. And you can stuff it with anything you like. The most common and classic option is apples. No less popular filling - oranges, prunes, raisins, potatoes, rice, buckwheat and pearl barley … And, of course, pumpkin. In this recipe, I propose to combine pumpkin with prunes in one tandem.
The offered filling is not only a delicious side dish that goes well with duck meat. But also useful fiber, a lot of vitamins and minerals. In the finished dish, the meat is saturated with prune juice, and the pumpkin is saturated with the fat of the meat. In the range, the dish turns out to be soft and slightly sweet. The main thing for the recipe is to choose the right duck so that it is not particularly fatty. Then the dish will not turn out to be very cloying. Now let's move on to a detailed photo of the recipe for this dish.
- Caloric content per 100 g - 266 kcal.
- Servings - 1 duck
- Cooking time - 4 hours
Ingredients:
- Duck - 1 carcass
- Prunes - 200 g
- Soy sauce - 30 ml
- Mayonnaise - 50 g
- Ground black pepper - a pinch
- Pumpkin - 300 g
- Garlic - 1 head
- Salt - 1 tsp or to taste
Step by step cooking of baked duck stuffed with prunes and pumpkin, recipe with photo:
1. Peel the pumpkin from the hard peel, peel the fibers with seeds and cut into large pieces. If the peel is difficult to cut, then hold the vegetable in the microwave for 1 minute, the peel will soften and easily peel off.
4
2. Wash prunes and dry with a paper towel. If it has bones, then remove them first. And if the drying is very dry, then soak it in boiling water for 10 minutes so that it becomes soaked and soft.
3. In a bowl, combine the soy sauce, mayonnaise, minced garlic, salt and ground pepper. If you wish, you can add any spices and spices to taste. Stir the marinade well to make it smooth.
4. Wash the duck well and pat dry with a paper towel. Remove internal fat, and if necessary, scrape the bird with an iron sponge to remove black deposits. Then stuff it with pumpkin and prunes, alternately placing them inside the bird.
5. Brush the cooked marinade on the duck.
6. Place the carcass on a wire rack, which is placed on a baking sheet, where the marinade will drain. Leave it for 1-1.5 hours for marinating, then send it to a heated oven to 180 degrees for 1.5-2 hours.
7. Check the readiness of the meat with a knife. Pierce the thickest part of the bird: the meat should be soft. Then remove the duck from the oven and serve to the table on a beautiful dish.
See also a video recipe on how to cook duck with prunes and quince in pomegranate sauce.
