Roast Duckling with Apple and Prune Stuffing

Course : Duck
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 medium ducklings {3 1/2 lb.}
3 medium cooking apples
24 medium stewed prunes -- pitted
1/4 teaspoon salt
1 tablespoons corn oil
1/3 cup carrots -- sliced
1/3 cup onion -- peeled and sliced
1/3 cup celery -- sliced
1 dash thyme
1 small bay leaf
6 whole peppercorns
---BROWN SAUCE---
1 tablespoons pan drippings from roast ducklings
4 cups stock
2 1/2 tablespoons butter
2 1/2 tablespoons flour
1/4 teaspoon salt -- to taste
1/4 teaspoon pepper -- to taste
---BRAISED RED CABBAGE---
1 medium red cabbage
1/2 cup applesauce
1/2 cup sugar
1/3 cup cider vinegar
1 teaspoon salt
1 cup water
1 tablespoons currant jelly
1/3 cup reserved fat from roast duckling
 

Preparation / Directions:

1. Rinse ducklings and pat dry. 2. Peel, core and slice apples. Mix with prunes; add salt to taste. 3. Stuff ducklings with fruit mixture. Truss and tie with string; rub with oil. 4. Place ducklings on rack in roasting pan. Roast, uncovered, in preheated 350 F. oven 2 1/2 hours, turn and roast 15 minutes longer. 5. Add carrots, onion, celery, thyme, bay leaf and peppercorns; roast 20 minutes longer. 6. Remove ducklings to heated platter. 7. Discard vegetables, keeping liquid in pan intact to make Brown Sauce. Skim off about 1/3 cup fat from pan liquid; reserve for use in Braised Red Cabbage. 8. Serve 1/2 duckling with Brown Sauce and Braised Red Cabbage on the side. Brown Sauce 1. Skim all fat from roasting pan; scrape up brown bits from bottom. 2. Add stock; bring to a boil. 3. Meanwhile, melt butter and stir in flour. Cook and stir until flour mixture is golden brown and smooth. 4. Add flour mixture, a little at a time, to stock mixture until sauce is slightly thickened and of gravy consistency; season with salt and pepper to taste. Strain into gravy boat to serve with or over duckling Braised Red Cabbage 1. Finely shred cabbage and place in heat-proof casserole with lid. 2. Add applesauce, sugar, vinegar, water, currant jelly, duckling fat and salt. Bring to a boil and cover. 3. Transfer to oven and bake in preheated 400 F. oven 2 hours, checking cabbage frequently to prevent drying.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Duck Recipes