Summary

Ingredients

• 1 glass red wine
• 1 glass water
• 250 g prunes
• 1 duck (s) (Barbarie), approx. .8 kg
• salt and pepper
• 3 apples, tart ones
• 0.5 ½ lemon (s), add the juice
• 100 g bacon, streaky
• 4 tablespoons oil, or 0 g margarine, for frying
• 125 ml water, hot
• 20 g flour
• 125 ml cream

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Instructions

1. Mix red wine and water. Soak the prunes in it for about 1 hour. Wash the duck and pat dry. Rub the inside and outside with salt and pepper. Wash the apples, quarter them unpeeled, remove the core and sprinkle with lemon juice. Mix the diced bacon and drained prunes with the apple pieces. Pour three quarters of this mixture into the duck and sew up.
2. Place in the drip pan. Heat oil or margarine and pour it over the duck. Slide into the preheated oven on the middle rack.
3. Fry at 200 ° C for approx. 90 minutes on top / bottom heat.
4. In between, pour hot water over it and pour over the frying stock. 10 minutes before the end of the cooking time, add the rest of the fruit and bacon mixture to the drip pan and let it cook at the same time. Then take the duck out of the pipe and remove the threads. Keep warm on a plate.
5. Sift the stock and bring to the boil. Mix the flour and cream together. Add to the boiling sauce while stirring and simmer for about 10 minutes. Now divide the duck into portions and arrange in the fruit mixture.
6. Tip: If the duck is very fat, I always skim off the fat before thickening the sauce. It works well in stews or for sautéing cabbage vegetables.