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Roast Duck with Apples and Prunes Recipe

Roast Duck with Apples and Prunes

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on December 25, 2012

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    I followed this recipe exactly as it is stated however the duck skin did not crisp up all that much and I was left with soggy duck skin with a very tiny crisp on the salt so I took the skin off the duck and made cracklings out of them.
    The duck meat came out tender and was good like duck always is.

    The stuffing was good but not great. Nothing I would pay for in a restaurant since it was just not up to par.

    Lastly the gravy seemed to me to be a duck fat version of a roux and almost anything with duck fat is tasty.

    Overall a nice try at something old fashioned but without instructions on how to render the fat out of the duck for crispy skin a incomplete recipe.

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  • on January 03, 2012

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    This dish was an absolute hit for Christmas dinner. My only change was to the rye bread crumbs; I don't like rye. I used regular PF seasoned bread crumbs and cut out the salt and pepper called for in the stuffing recipe. This gravy was absolutely delicious. I will definitely prepare this dish again.

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  • on April 25, 2011

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    I swaped plums for prunes, and walnuts for the bread. Heaven! 2 hours for a 4lb duck.

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  • on December 25, 2010

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    A total hit for our holiday. My only regret is that I didn't buy two birds. The stuffing is superb. One of the few dishes everyone in the family loved. We will repeat.

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  • on December 26, 2009

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    I made this as a last minute Christmas dinner so I didn't have all of the ingredients on hand. I used white bread instead of rye, dry rubbed sage instead of fresh sage leaves and dried red currents instead of prunes. Everything turned out wonderful. The duck was so tender it melted in your mouth, the stuffing and gravy were extremely flavorful. This is an easy to make yet very elegant dinner. Thank you Tyler!

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  • on March 04, 2007

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    Excellent stuffing recipe. I doubled the recipe, stuffed and cooked two 4-1/2 pound ducks. I would recommend doing 2 ducks if it's to feed more than 3 people. I cooked them for exactly 2-1/2 hours at 380 degrees and the duck was a little dry (which is hard to accomplish, so I think the cooking time should be reduced. Check the ducks after 2 hours. The sauce was very tasty and I used that to compensate for the slight dryness of the duck. Accompanied this dish with candied sweet potatoes and fresh apparagus; WOW...really good stuff.

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  • on February 23, 2007

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    Duck is difficult to gage for me regarding how much meat you actually will have, so I over-buy! I thought this receipe was absolutely delicious and will use it again. The apples and prune combination is really good.

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  • on February 14, 2007

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    The duck and sauce were delicious, but my family and I really didn't like the dressing. Its a very herb-rich flavor, but it probably would have been very good with a bread other than the rye.

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  • on December 26, 2006

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    This recipe was a hit for our Christmas dinner. It was easy to prepare. I felt like I had a gourmet dinner prepared for my family. The duck was excellent. Very easy. The stuffing was very flavorful and was also easy to prepare. The gravy was out of this world. So much flavor. We could have just dipped the duck in the gravy all night. It was enjoyed by everyone and will become a tradition at our table. Thanks Tyler!!

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  • on December 26, 2006

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    I found this recipe when we decided that we wanted to have duck for Christmas dinner, and I'm so glad we did. That's got to be the best gravy I've ever had. The duck was tender and juicy but not greasy, and the stuffing was wonderful. Definitely not an every day meal, but it was perfect for a special meal. This just might be a new family tradition for us!

    The onion recipe that was with this was also perfect - great compliment.

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