Braised Duck with Prunes and Armagnac Recipe

Name: Braised Duck with Prunes and Armagnac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Muscovy ducks, approximately 4 pounds each, quartered and trimmed of excess fat; 3 teaspoons salt; 1 1/4 teaspoons freshly ground black pepper; 5 shallots, peeled and split in 1/2; 3/4 cup diced carrots; 3/4 cup diced onion; 2 fresh bay leaves; 3 fresh rosemary sprigs; 4 tablespoons all-purpose flour; 1 cup red wine; 3 cups dark or light chicken stock, preferably home-made; 1/3 cup Armagnac, plus 2 tablespoons; 24 prunes

Servings: persons

2 Muscovy ducks, approximately 4 pounds each, quartered and trimmed of excess fat
3 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
5 shallots, peeled and split in 1/2
3/4 cup diced carrots
3/4 cup diced onion
2 fresh bay leaves
3 fresh rosemary sprigs
4 tablespoons all-purpose flour
1 cup red wine
3 cups dark or light chicken stock, preferably home-made
1/3 cup Armagnac, plus 2 tablespoons
24 prunes

1
Preheat the oven to 350 degrees F. On the stove set a large oven proof roasting pan over medium-high heat.
2
Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.
3
When the pan is hot add the duck pieces, skin side down, and sear for about 6 minutes.
4
Turn the heat down to medium and continue cooking for another 4 to 5 minutes, until skin is crisp and golden brown.
5
Turn over and cook on the second side for 4 minutes.
6
Remove to a baking sheet and set aside.
7
Drain off the excess fat from the roasting pan into a glass measuring cup.
8
Wipe out roasting pan with paper towels, and return to the stove and set over medium heat.
9
Add 4 tablespoons of the reserved duck fat to the pan and then the shallots, cut side down, along with the carrots, onions, bay leaves and rosemary sprigs.
10
Saute the vegetables and aromatics for 5 to 6 minutes, then stir in the flour.
11
Cook, stirring, until a light roux is formed, about 4 minutes.
12
Whisk in the red wine, chicken stock and the Armagnac.
13
Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes.
14
Return the seared duck pieces to the sauce, skin side up, and add the prunes.
15
Cover tightly with aluminum foil and bake in the oven for 45 minutes.
16
Then turn the duck pieces over to skin side down and continue to bake for 45 minutes longer, or until the meat is very tender.
17
Transfer the duck pieces to a large warmed serving platter and then stir the remaining 2 tablespoons of Armagnac into the sauce.
18
Pour the sauce into a warm sauce boat and pass along with the duck, taking care that each guest gets a few prunes and a piece of shallot.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Muscovy ducks, approximately 4 pounds each, quartered and trimmed of excess fat, 3 teaspoons salt, 1 1/4 teaspoons freshly ground black pepper, 5 shallots, peeled and split in 1/2, and more.

Yes, Braised Duck with Prunes and Armagnac falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Duck with Prunes and Armagnac

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions