This is Ibi’s recipe for duck. The fruit is not only stuffed inside the duck’s cavity, where it infuses the duck with delicious flavor during roasting, but it is cooked as a compote of stewed apricots, prunes and onions to serve alongside. This duck is traditionally served on Rosh Hashana or Succos.
- duck - 1, about 4-6 lbs
- granny smith apples - 1-2, cored and chopped
- pitted prunes - 10
- whole clove garlic - 1, minced
- freshly ground black pepper - to taste
- freshly squeezed orange juice - 1/2 cup
- honey - 1 tsp
- apricot jam - 3/4 cup (or orange marmalade)
- vegetable oil - 1 tbsp
- onion - 1 large, halved, thinly sliced
- pitted prunes - 12 oz
- dried apricots - 4 oz
Roast the duck: First clean the duck. Cut off the neck and any hanging fat and discard. Preheat the oven to 350°F. Stuff the apples, the 10 prunes and 1 clove of garlic inside the duck. Season the top with minced garlic and pepper.
Place the duck in a roasting pan. Add about 1/4 cup of water. Roast, covered, 2 hours. If the duck is large, roast until soft and tender, an additional ½ to 1 hour.
Meanwhile, make the sauce: in a small bowl mix apricot jam or orange marmalade with the orange juice and honey.
Uncover and roast the duck for an additional 1⁄2 hour and baste often with the sauce.
Make the compote: In a 12-inch skillet over medium heat, heat oil. Sauté the onion until translucent but not browned, about 10 minutes. Add the dried fruit and continue sautéing, stirring, for about 3 to 5 minutes. Add 1 to 2 tablespoons of water, cover, decrease heat to low and let steam to plump fruit, about 5 minutes. Remove from heat and keep covered.
Serve the duck on large platter. Surround with compote.
Exerpted from the cookbook "Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances" by Lynn Kirsche Shapiro.