OVEN ROASTED DUCK WITH AUTUMN FRUITS AND PRUNE PUFFS. ( To impress your
guests at a special evening )
Ingredients for 4-6
servings
1 cleaned duck of about 55-64 oz-1 lemon - 1
glass of dry white wine - sage and rosemary - 1 teaspoon butter - 2 tablespoons
sugar - 2 peeled
and sliced oranges - 8 figs divided into 4 -
1 pomegrenate - 1 small glass of Curacao - 2 pears sliced and dried in the oven
at low temperature - Brussel sprouts.
Clean the inside of the duck, add salt and
pepper and insert the lemon cut in half, sage and rosemary. Spread the breast of
the duck with some butter and oil.
Cook in oven at 350 degrees, together with
onions, carrots and celery cut in cubes, for about 60-70 minutes. From time to
time deglaze with the cooking liquid.
When done, remove duck from the plaque.
Degrease the cooking liquid, add the wine, reduce and sieve.
In a pan caramelize butter and sugar, add
the fruits and when brown, take them out and keep to decorate the dish. Add the
Curacao, the duck cooking liquid.
Reduce and use to decorate the dish together
with the pears, the Brussel sprouts and the prunes puffs.
========== PRUNE PUFFS. ========
20
cooked prunes or dry prunes previously soaked in water.
FOR THE
BATTER
5 and a half 0z all purpose
flour - 5 and half oz milk - 1 whole egg - 1 spoon of melted butter - a pinch of
salt - a teaspoon of baking powder
a pinch of powdered
cinnamon - grated zest of one orange.
Mix well all above ingredients. Cut the
prunes in half, eliminate the stone, dip in the batter and fry in hot oil at 325
degrees.
