DUCK WITH PRUNES AND ARMAGNAC

By porklion

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: ?

Ingredients

• 8 oz prunes, pitted
• 1/2 cup Armagnac or brandy
• 3 bacon slices, chopped
• 4 tbsp (1/2 stick) butter
• 6 oz (about 1 1/2 cups) pearl onions, blanched 2 minutes in boiling water, peeled
• 1 3/4 cups chicken stock or canned low-salt chicken broth
• 1 3/4 cups beef stock or canned beef broth
• 1 tbsp thyme, freshly chopped
• 4 boneless duck breast halfs (4-5 oz each) with skin

Details

Servings 4

Preparation

Step 1

1) Place prunes in medium bowl. Add Armagnac and let soak 1 hour, stirring occasionally. Drain prunes, reserve Armagnac separately.

2) Cook bacon in heavy large skillet over medium heat until crisp and brown, about 5 minutes. Transfer to paper towels, using slotted spoon. Pour off drippings and reserve.

3) Add 3 tbsp butter to same skillet and melt over medium-high heat. Add pearl onions and sauté until brown, about 3 minutes. Add both stocks, thyme and then reserved Armagnac and boil until onions are crisp-tender, about 8 minutes. Reduce heat to medium-low. Add prunes and simmer until tender and liquid is reduced to thin sauce consistency, stirring occasionally, about 5 minutes. Set sauce aside.

4) Pour 1 tbsp reserved bacon drippings into another large skillet and heat over medium heat. Sprinkle duck breasts with salt and pepper. Add duck breasts, skin side down, to drippings and cook to desired doneness, about 5 minutes per side for medium.

5) Slice duck and arrange on plates. Add chopped bacon and 1 tbsp butter to sauce and whisk until butter melts. Season with pepper. Spoon sauce with prunes and onions over duck.