Roast Duck Breasts with Prunes and Armagnac is a modern British recipe for a classic dish of roast duck breasts served with prunes macerated in armagnac and watercress. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Duck Breasts with Prunes and Armagnac.
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I am happy to admit it, I really, truly, absolutely, love duck meat… it really is one of my favourites; thankfully my wife likes it too. I have a huge range of duck based recipes and if I need a romantic or intimate dinner for two, it’s one of my go-tos. This recipe is based on the classic French magret de canard. The flavours here are generally Christmassy and it makes an excellent alternative Christmas dinner for two. It’s also ideal recipe for an intimate Valentine’s night meal. Just remember that the prunes need about a week’s macerating beforehand. This also makes a great Christmas day meal for two.
Ingredients:
For the macerated prunes
250g (1 ½ cups) sugar
500g (1 lb) prunes (stone in if you can get them)
150ml (3/5 cup) Armagnac
For the duck:
1 large or 2 small free-range duck breasts (about 450-500g [1 lb] in total)
2 tbsp butter
2 tbsp finely chopped shallot
50ml (1/5 cup) red wine
125ml (1/2 cup) good quality chicken stock
4 macerated prunes (see above), pitted and halved
Lemon juice, to taste
1 tbsp+1 tsp Armagnac
Salt and freshly-ground black pepper, to taste
Bunch of watercress
Method:
At least a week ahead, prepare the prunes. Combine 250ml (1 cup) cold water and the sugar in a pan over a medium heat. When the sugar has dissolved, bring to the boil, simmer for 2 minutes, then take off the heat and set aside to cool. Transfer the prunes to a large Kilner jar (or similar), then add the armagnac and enough cold syrup to cover. Stir to combine, then seal securely with the lid before setting aside in a cool, dark, cupboard for at least a week to macerate and mature.
When you’re ready to cook the dish, pre-heat the oven to 160°C (140°C fan/320°F/gas mark 3). Trim the duck of any sinew, then score the skin side through fat with a sharp knife. Cut fine, deep, lines in a criss-cross pattern, taking care to penetrate the fat but not to cut into the flesh. Season with plenty of salt and freshly-ground black pepper.
Put the duck, breast fat-side down, in a cold ovenproof frying pan, place on the hob and start cooking on a medium heat. Fat will start to render out, and the skin will begin to crisp. Once there’s a visible amount of liquid fat, use it to baste the meat every couple of minutes. Do this for 8-10 minutes, turning down the heat if the fat is getting too dark. Turn the breast over, then transfer the pan to your pre-heated oven and cook for 8 minutes more for rare (or for slightly longer if you like your duck less pink). Remove from the oven, transfer to a board and leave to rest, uncovered, in a warm place.
Return the pan to the hob, add the butter and melt over a low heat. Add the shallot and cook for 5 minutes or until soft. Pour over the red wine and in moments it will boil and then reduce to almost nothing. Finally the stock and bring to a boil. Turn down the heat to a gentle simmer and add 4 halved prunes from your jar of macerated prunes.
Cook the sauce for 10 minutes, then check the seasoning, adding salt and black pepper if needed. If the sauce has become too sweet or cloying, add a few drops of lemon juice. Finally stir in the Armagnac and take off the heat.
Carve the duck into slices and arrange these on a warm serving dish. Garnish with the watercress, and a few macerated prunes then spoon over the sauce and serve.
