Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and pat 1 (4-5 pound) whole duck dry with paper towels, then season generously with 2 teaspoons salt and 1 teaspoon freshly ground black pepper.

2. 2

   Melt 2 tablespoons lard or duck fat in a large, oven-safe Dutch oven over medium-high heat, then sear the duck on all sides until golden brown, about 5-7 minutes per side.

3. 3

   Remove the duck from the pot and add 2 large chopped onions and 4 minced garlic cloves to the rendered fat, cooking until softened, about 8-10 minutes.

4. 4

   Deglaze the pot with 1 cup dry red wine, scraping up any browned bits from the bottom, then stir in 2 cups chicken broth, 1 tablespoon whole caraway seeds, 2 bay leaves, and 1 tablespoon dried marjoram.

5. 5

   Return the seared duck to the Dutch oven, nestling it among the liquids and aromatics, then add 1 cup pitted whole prunes and 2 quartered apples around the duck.

6. 6

   Cover the Dutch oven tightly with a lid and transfer it to the preheated oven to slow cook for 3.5 to 4 hours, or until the duck is fork-tender and the meat easily falls from the bone.

7. 7

   Carefully remove the duck from the pot and let it rest for 10-15 minutes before carving, then skim any excess fat from the sauce and discard the bay leaves before serving the duck with the rich prune and apple sauce.