Duck meat is somewhat undervalued in American kitchens. It seems to be more popular in European countries. If you have never tried duck meat, this recipe will be a good start.
This recipe has a sweet flavor from prunes and onion. Unlike most sweet meat, which characterise Asian foods, this recipe is inspired by Slavic cuisine.
You can find duck meat at most stores, usually in a freezer section.
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Recipe
Ingredients
- 1 Whole Duck
- 1 large Onion
- 1 cup Dried Prunes
- 5 Bay Leaves
- Salt & Pepper to taste
- Oil (I used grape oil)
Instructions
- Rinse duck under cold water, dry with a paper towel.
- Slice duck into small pieces. Part of a duck that has a lot of bone I saved for a soup.
- Preheat oiled oven safe skillet or cast iron to a very hot temperature.
- Add duck pieces and fry them on each side, until crispy, season with salt and pepper.
- To duck add bay leaves, diced onion and prunes. Cover it with a lid and set aside.
- Preheat oven to 350F, place a pot inside the oven and bake it for an hour.
- Serve duck with with mashed potatoes or rice.
Nutrition Facts
Roasted Duck with Prunes
Amount Per Serving
Calories 444
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 13g65%
Cholesterol 73mg24%
Sodium 61mg3%
Potassium 379mg11%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 9g10%
Protein 12g24%
Vitamin A 330IU7%
Vitamin C 4mg5%
Calcium 23mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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