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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.
1 duck, about 4-6 pounds
1 to 2 granny smith apples, cored and chopped
10 pitted prunes
1 whole clove garlic, minced
freshly ground black pepper, to taste
1/2 cup freshly squeezed orange juice
1 teaspoon honey
3/4 cup apricot jam (or orange marmalade)
1 tablespoon vegetable oil
1 large onion, halved, thinly sliced
12 ounces pitted prunes
4 ounces dried apricots
First clean the duck. Cut off the neck and any hanging fat and discard. Preheat the oven to 350 degrees Fahrenheit. Stuff the apples, the 10 prunes and one 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, two hours. If the duck is large, roast until soft and tender, an additional 30 minutes to one hour.
In a small bowl mix apricot jam or orange marmalade with the orange juice and honey.
Uncover and roast the duck for an additional half hour and baste often with the sauce.
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 three to five minutes.
Add one to two tablespoons of water, cover, decrease heat to low and allow steam to plump fruit, about five minutes. Remove from heat and keep covered.
Serve the duck on large platter. Surround with compote.
Excerpted from the cookbook Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances by Lynn Kirsche Shapiro.
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