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Roasted Duck with Fruit

Duck is often an interesting alternative for chicken lovers. Here is a way to sweeten it up using fruit. In this recipe, the fruit is used both to stuff the duck and to make compote [a sweet side sauce].
8 / 10
cook time:
2 h 30 min
Duck, about 4-6 pounds 1
Granny smith apples, cored and chopped 2
Pitted prunes 10
Garlic, minced 1 Cloves
Freshly ground black pepper, to taste
Freshly squeezed orange juice 1/2 Cup
Honey 1 teaspoon
Apricot jam (or orange marmalade) 3/4 Cup
Vegetable oil 1 Tbsp
Large onion, halved, thinly sliced
Pitted prunes 12 ounce
Dried apricots 4 ounce
Roast the Duck
Step 1
First clean the duck. Cut off the neck and any hanging fat and discard. Preheat the oven to 350 degrees Fahrenheit (180 °C) Stuff the apples, the 10 prunes, and one clove of garlic inside the duck. Season the top with minced garlic and pepper.
Step 2
Place the duck in a roasting pan. Add about ¼ cup of water. Roast, covered, two hours. If the duck is large, roast until soft and tender, an additional 30 minutes to one hour.
Prepare the Sauce
Step 1
In a small bowl mix apricot jam or orange marmalade with the orange juice and honey.
Step 2
Uncover and roast the duck for an additional half hour and baste often with the sauce.
Prepare the Compote
Step 1
In a 12-inch (30 cm) skillet over medium heat, heat oil.
Step 2
Sauté the onion until translucent but not browned, about 10 minutes. Add the dried fruit and continue sautéing, stirring, for about three to five minutes.
Step 3
Add one to two tablespoons of water, cover, decrease heat to low and allow steam to plump fruit, about five minutes. Remove from heat and keep covered.
Step 4
Serve the duck on a large platter. Surround with compote.