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1
Preheat the oven to 180C
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2
Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.
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3
After 15-20 minutes, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.
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4
Remove from the oven cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of a puree.
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5
Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.
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6
On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.
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7
Put the duck breast in the pan skin side down and let it sear until complete melting of the fat (the time depends on the thickness of fat and on the level of 'doneness' one prefers).
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8
Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.
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9
If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.
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10
Take off duck breast from the pan, put in on aluminium foil and let it rest for approx.
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11
3 minutes.
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12
So prepared duck breast cut into slices (thickness depends on the preferences) and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared puree.
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13
Enjoy your meal!
