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1
FOR THE DUCK:
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Remove duck from fridge and allow to warm to room temperature.
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3
Pat dry the duck breasts using a dry cloth or napkin.
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4
Using a fork, poke several holes into the skin side of the breast.
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5
Liberally salt and pepper the meat to taste.
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6
Heat a large, cast iron pan, on high heat.
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When the pan is hot, place the duck breasts into the pan, skin side down, and allow to sear and cook. Reduce heat to medium-high. There is no need to lubricate the pan as the duck fat will quickly begin to melt and will provide all the oil necessary.
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8
Cook for about 7-8 minutes and turn over. Cook for another 3-5 minutes. For best results, do not cook the duck beyond medium-rare.
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9
When cooked, remove the duck breasts and move to a plate or cutting board, and allow to rest until the sauce is ready.
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10
FOR THE SAUCE:
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Using the same pan that the duck was cooked in, drain the duck grease until only a few tablespoons are left, and toss in the shallot and allow to begin to brown.
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12
Turn heat back up to high, and when hot add in the Armagnac. Deglaze the pan, all the while scraping up the bits of duck stuck to the bottom.
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13
Throw in the thyme sprig and prunes, reduce to medium heat, and allow the entire mixture to reduce to a glaze. Add salt and pepper to tast. You may want to add in a tablespoon of sugar if the sweetness of the sauce is not where you want it to be. Remove the thyme sprig before serving.
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14
Slice the duck breast and layer on a plate. Drizzle with the Prune sauce and bits of prune.
