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roast duck breasts with agen prunes and armagnac

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roast duck breasts with agen prunes and armagnac

Duck/Goose

Roast duck breasts with agen prunes and armagnac

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PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This restaurant-worthy duck recipe is guaranteed to make your Valentine’s Day date swoon. It’s also a fab alternative dinner option for two people on Christmas Day. Henry says: “The roast duck breast with prunes is inspired by roast magret de canard from southwest France.”

Ingredients

250g sugar

500g agen prunes (stone in if you can get them)

150ml armagnac

For the duck

1 large or 2 small free-range duck breasts (about 450-500g in total; see Know-how)

25g butter

2 tbsp finely chopped shallot

50ml red wine

125ml good quality chicken stock

4 macerated agen prunes (see above), pitted and halved

Lemon juice to taste

20ml armagnac

Bunch watercress

Cooked potatoes to serve (optional)

Directions

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