Photo: Braised Duck with Prunes and Armagnac Recipe
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
Directions
Preheat the oven to 350 degrees F. On the stove set a large oven proof roasting pan over medium-high heat.
Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.
When the pan is hot add the duck pieces, skin side down, and sear for about 6 minutes.
Turn the heat down to medium and continue cooking for another 4 to 5 minutes, until skin is crisp and golden brown. Turn over and cook on the second side for 4 minutes. Remove to a baking sheet and set aside.
Drain off the excess fat from the roasting pan into a glass measuring cup. Wipe out roasting pan with paper towels, and return to the stove and set over medium heat. 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. Saute the vegetables and aromatics for 5 to 6 minutes, then stir in the flour. Cook, stirring, until a light roux is formed, about 4 minutes. Whisk in the red wine, chicken stock and the Armagnac. Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes. Return the seared duck pieces to the sauce, skin side up, and add the prunes. Cover tightly with aluminum foil and bake in the oven for 45 minutes. 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.
Transfer the duck pieces to a large warmed serving platter and then stir the remaining 2 tablespoons of Armagnac into the sauce. 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.
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By catherine.fredd...
Westport, 61
on May 23, 2010
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I made this for a little reunion dinner with some snooty college friends and they were impressed! It was flavorful, so tender and really not difficult to prepare. Also, the cooking method kept the duck from being greasy, as it sometimes gets. Once I didn't have armagnac so I used port and it was just as good!
By richardjagirard...
Suffolk, VA
on December 02, 2009
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Hi Emeril,
I made this whole meal, Braised Duck with Prunes and Armagnac, Green Beans, and Sweet Potatoes before thanksgiving for my family. Boy did everyone enjoy all of it. The sweet potatos are usually my job every year at my mom?s house, but I was reduced to green beans this year. After making your green beans before thanksgiving, I decided to make them for the Family Thanksgiving at my mom?s house. Everyone at my mom?s house loved the green beans. When I say the family I?m one of eight kids and we are all married with kids of our own. So there were about 18 for dinner this year. I made four pounds of your green beans and not much was left. The rest of the beans were fought over who would get to take them home. Thanks so much for keeping my cooking rep. in the upper BAMB!!! Levels. In ending my older brother and his wife didn't make it for Thanksgiving and are coming for Christmas and I am making your Duck and Green beans for Christmas dinner this year. My mom, older brother and his wife, and my immediate family will have your Braised Duck with Prunes and Armagnac dish this Christmas.
Thanks, Love your show,
Richard Girard
Suffolk, VA
By erwsalsa_980783
Redondo Beach, CA
on November 27, 2009
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WOW this was one delicious duck recipe. The las time I made duck was from a Julia Childs' recipe 20 years ago. It took hours to zest all those oranges. The duck were dilicious and I stayed in bed for the next few days I was so tired.
Your recipe Emeril was lucious and easy to prepare. The sauce devine . I just had a leftover for lunch. Will do this again and agin and again.
Thank you
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