Roast Duck With Apples And Prunes Food

​​CRISP ROAST DUCK

Steps:

• Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
• Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
• Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
• Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
• When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

ROAST DUCK STUFFED WITH APPLES

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and paprika.
• Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
• Core the Granny Smith apples and cut them into halves.
• Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
• Place the duck (upside down) into a roasting pan.
• Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
• Roast at 350 degrees Fahrenheit for 50 minutes.
• Flip the duck on its front side and roast for another 50 minutes.
• Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.

DUCK STUFFED WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
• Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
• Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
• Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
• Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
• Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
• Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)