Baked Duck Thighs with Apple and Prunes

Ingredients

• 150 g dried prunes
• 150 ml dry red wine
• 4 duck thighs (ready to cook)
• Salt
• Cayenne pepper
• 2 tbsp goose fat
• 3 apples (e.g., Boskop)
• 100 ml poultry stock
• 0.5 bunch thyme
• 3 bay leaves
• 30 g Butter

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Soak the prunes in red wine.

3. 3.

   Wash and pat dry the duck thighs, season with salt and cayenne pepper, then brown them all around in a hot pan with melted goose fat. Wash the apples, halve them, remove cores, and add them with the prunes and wine to the thighs. Pour in the stock, add herbs and spices, and braise in the preheated oven for 45-60 minutes. Occasionally baste the duck thighs with melted butter.

4. 4.

   Serve everything together on a plate.