Duck stewed with prunes
Description
The recipe won't take much time. Many of you avoid cooking duck, thinking it's troublesome and unrewarding. And that's a mistake! Preparing a delicious duck dish is actually quite easy, and I'll prove it to you by explaining and demonstrating in this recipe. Serve hot.
Instructions
- 1
Step 1
We will stew not the whole duck, but only the legs and wings. Cut them into pieces and wash thoroughly.
- 2
Step 2
Remove the skin and fat from the duck, then cut the meat into small pieces.
- 3
Step 3
Heat the cauldron on the stove, then add the pieces of skin with fat (we will render the fat).
- 4
Step 4
Meanwhile, season the duck pieces with salt and pepper.
- 5
Step 5
Remove the cracklings from the cauldron, then fry the duck in the rendered fat until a beautiful golden crust forms.
- 6
Step 6
Peel the onion, cut it into fairly large pieces, then add to the cauldron and lightly sauté. Add the pitted, washed prunes to the same cauldron.
- 7
Step 7
Now pour hot water over the duck meat, just enough to barely cover it. Add the remaining salt and pepper. Cover the pot with a lid and simmer the duck over low heat for about 2–2.5 hours. Keep an eye on the water level in the pot; add a bit more if needed. Cooking time depends on the quality of the duck. About 15 minutes before it's done, add the dried herbs.
- 8
Step 8
And here is our braised duck. Looks delicious, doesn't it?