braised duck with fruit

various dates

Duck combines wonderfully well with fruit. Here are two recipes with different fruits.

A. braised duck with pineapple & peaches

2015-01-16

An entire duck that only weighs 3 lbs., that must be one of the smaller Rouen ducks. They look like the wild mallards, but they have been bred for stunted wings, so they can't fly anymore.

INGREDIENTS

This is what you need for 4 servings:

  • 1 duck, 3 lbs.
  • 2 20-oz. cans sliced pineapple in juice
  • 1 20-oz. can sliced peaches in juice
  • S&P
Pic1: duck with pineapple & peaches

Directions

B. braised duck with apples & mango

2015-03-16

Chicken or duck with apples or applesauce is an old recipe that is very popular In Flanders. That recipe calls for stuffing the body cavity with pieces of apple. I had to make some changes because this duck was quite small. I parted the duck. Legs, wings and neck were braised, the breast was seared and the carcass went to the dog.

INGREDIENTS

This is what you need for 4 servings:

  • 1 small young duck, parted:
    legs, wings, breast, neck.
  • 4 apples, peeled, cored, sliced
  • 2 large mangos, peeled, sliced
  • olive oil, 1 tbsp.
  • 4 small potatoes, cooked, sliced

Directions

  • Brown the pieces in some olive oil.
  • Cover and simmer over low heat until nearly done.
    For a parted young duck, about 45 minutes.
  • When nearly done, add the slices of 4 apples and 2 mangos on top of the meat (Pic2)
  • Cover, stew on low heat for 10-15 minutes more.
  • Before serving, sear the duck pieces and the sliced potatoes in a hot frying pan to give them some color and extra flavor.
  • Serve and enjoy. (Pic3)
  • I seared the breast separately, rare to medium-rare. (Pic4+5)
Pic2: with apples & mango
Pic3: served

 

Pic4+5: seared butterflied breast fillets, both sides