1 whole Pelleh duck, approximately 4–5 pounds (2 kilograms)

kosher salt, to taste

coarsely ground black pepper, to taste

2 tablespoons olive oil

2 onions, chopped

1 small stalk celery, diced

1–2 tablespoons brown sugar

pinch thyme

1 and 1/2 cups pitted prunes

1 teaspoon freshly squeezed lemon juice

1 teaspoon Gefen Honey

1–2 teaspoons orange zest

1 cup Alfasi Cabernet Sauvignon or other dry or semidry red or rosé wine

a splash of Tio Pepe Light Sherry or other cooking sherry

1 bay leaf