Duck with figs and prunes
Roasted duck with figs is a festive family dish that was prepared mainly in the cold season, with fresh figs being replaced by dried fruit.
- Duck legs and duck breast
- 4 big figs
- 150 g prunes
- 2 sprigs of rosemary
- 1 stick of lemongrass
- 1 teaspoon of cinnamon
- Olive oil
- 250 ml of water
In Jewish culture, food is inseparable from religion and certain rules concerning preparation. For example, only kosher poultry such as duck, turkey, chicken, goose, pigeon and quail may be eaten.
It is also only allowed to eat eggs of kosher birds, although it is difficult today to identify non-kosher birds. So the kosher from the traditional recipes is simulated by copying.
A festive duck was always a symbol of big family celebrations. However, duck does not have to be prepared as a whole, such as a Thanksgiving turkey, which makes the process a lot easier.
For example, you can prepare duck legs with dried fruit and get a delicious and comparatively low-fat dish.
By the way, dried fruit does not occur by accident in recipes with high-fat poultry. The acid in prunes, dried figs or apricots helps the digestion to cope with the heavy food.