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1
Preheat the oven to 350 degrees F. On the stove set a large oven proof roasting pan over medium-high heat.
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2
Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.
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3
When the pan is hot add the duck pieces, skin side down, and sear for about 6 minutes.
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4
Turn the heat down to medium and continue cooking for another 4 to 5 minutes, until skin is crisp and golden brown.
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5
Turn over and cook on the second side for 4 minutes.
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6
Remove to a baking sheet and set aside.
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7
Drain off the excess fat from the roasting pan into a glass measuring cup.
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8
Wipe out roasting pan with paper towels, and return to the stove and set over medium heat.
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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.
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10
Saute the vegetables and aromatics for 5 to 6 minutes, then stir in the flour.
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11
Cook, stirring, until a light roux is formed, about 4 minutes.
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12
Whisk in the red wine, chicken stock and the Armagnac.
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13
Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes.
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14
Return the seared duck pieces to the sauce, skin side up, and add the prunes.
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15
Cover tightly with aluminum foil and bake in the oven for 45 minutes.
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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.
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17
Transfer the duck pieces to a large warmed serving platter and then stir the remaining 2 tablespoons of Armagnac into the sauce.
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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.
