Duck with Grapes, Prunes and Cream
Ingredients
| 1 патица | duck meat, not too fatty |
| 100 г | walnuts |
| 300 г | mushrooms |
| 200 г | dried prunes |
| — | dark grapes, for garnish |
| 60 г | butter |
| 150–200 мл | white wine |
| 15 г (1 пакетче) | strong tea |
| 1 опаковка, малка | cream |
| 1/2 ч.л. | black pepper |
| — | salt, to taste |
Instructions
A few days ahead, before preparing the duck, treat the prunes: soak them for one day in strong tea. Then drain and prick them with a needle. Pour over half of the wine and leave to soak for 3-4 days. Sprinkle the inside of the duck with salt and half of the black pepper. Place 6-7 prunes, the chopped mushrooms and walnuts inside, sew the duck up and fry it in a deep pot with heated fat. Pour the rest of the wine over the duck, add 1 to 1½ cups of water, black pepper and salt, cover the pot and cook on low heat for 1 hour. Add the remaining prunes and leave on the stove for another 10-15 minutes. From the broth in the pot make a sauce by adding the remaining wine and boiling for about 5 minutes without a lid. Then add the cream and stir until you get a homogeneous sauce. Serve the duck warm in portions, decorated with prunes, grapes and raspberries and drizzled with the sauce.