Roasted duck with prunes and thyme
1 young duck (approximately 1200 g)
1 kg of potatoes
200 to 300 g of pitted prunes
3-4 sprigs of fresh thyme
6-8 green and black peppercorns
1 teaspoon of dried parsley
1 teaspoon of dried thyme
Salt and oil
1-2 cloves of garlic
Rinse the duck (inside and outside) and tap dry. Remove any residue of feathers or other dirt. Rub with salt, soft butter and pepper. Then place it in the middle of a large and deep baking dish and bake at 200°C, basting it regularly with its sauce and turning it once or twice.
After 1 hour of roasting, add the potatoes and carrots (peeled and cut into relatively large pieces) and the prunes. Flavor the dish with dried thyme and parsley, green and black peppercorns and sprigs of fresh thyme. Pour in enough boiling water to cover them 2/3. Adjust the seasoning with a pinch or so of salt.
Return the dish to the oven and bake until the potatoes and carrots are well cooked through, but with no gold or brown edges yet. Remove the dish from the oven and cut the duck into portions. Then put the pieces back between the vegetables.
The last step can be left for serving time (in a few hours or the next day). If necessary, add a touch of dry spices, salt and butter. Bake the dish (always at 200°C) until golden brown. Serve immediately.