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Roast Duck with Kale Prunes Pomegranates and Parsley



2.5-3 kg duck
¼ bunch of thyme
Black pepper
200 g kale
2 dl pomegranate seeds
2 oranges
150 g SUNSWEET prunes
¼ bunch of flat-leaved parsley
1-2 tbsp olive oil
1-2 tbsp apple cider vinegar


1. Cut up the duck with a knife or a pair of scissors from the back and remove the back bone and wing tips.

2. Fold out the duck as a butterfly and put it on a baking tray with baking paper or on a griddle.

3. Finely chop the thyme and sprinkle it over the duck. Season with salt and pepper.

4. Roast the duck in a preheated oven at 100° C for 4 hours until the meat is tender.

5. Then grill the duck until golden and crisp.

6. Pick and rinse the kale carefully and let it drip off in a sieve.

7. Peel the oranges and remove the pith. 8. Slice the oranges and coarsely chop the parsley.

9. Mix the kale with orange slices, parsley, pomegranate seeds and prunes, add olive oil and vinegar, and season with salt and pepper.

10. Cut the duck into pieces and serve it with the salad.

Tip: Red cabbage or Brussels sprouts can be used instead of kale.

Recipe Categories

LP Gluten Free, Mains

Recipe Tags

Gluten Free

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