Braised Duck with Prunes and Armagnac

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Essence of Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
2 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 25 min

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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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Comments & Reviews

recipe Braised Duck with Prunes and Armagnac
Ken Galesburg, IL 12-03-2008
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Braised DUCK was a hit with all of us.
Rated: 5 stars out of 5

I have hunted and cooked duck for most of the last 40 years. We have eaten it excellent stews and as simple sauted pieces.... This receipe ranks as our current favorite. 10 relatives enjoyed this delicacy for our Thanksgiving dinner. It was a great hit. Thank you Emeril !!Read more
recipe Braised Duck with Prunes and Armagnac
FLENA Cassopolis, MI 12-07-2006
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FIRST TIME ENJOYMENT
Rated: 5 stars out of 5

THIS WAS THE FIRST TIME I'VE COOKED DUCK. I ALWAYS HEARD THAT IT WAS GREASY, BUT THE BRAISING TOOK CARE OF THAT AND THE... TASTE WAS FANTASTIC. MOST OF MY GUESTS HAD NOT EATEN DUCK AND THEY ALL ENJOYED IT. I MADE 3 DUCKS, EACH WEIGHING ABOUT 6LBS. AND SERVED 13 PEOPLE AND IT ALL WENT. I LOVE THE RECIPES ON FOOD NETWORK AND THIS WAS THE TOP ONE IN MY BOOK.Read more
recipe Braised Duck with Prunes and Armagnac
Jody New City, NY 11-25-2006
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Duck with a kick
Rated: 5 stars out of 5

Instead of turkey I made this. I was not difficult to do and the taste was amazing. Event people who said they didn't like... duck ate this. What a great change instead of turkey and well received by my guests.Read more
recipe Braised Duck with Prunes and Armagnac
Anonymous 11-23-2006
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delicious
Rated: 5 stars out of 5

that was the best dish ive ever had that was duck!!! it is mouthwatering just looking at the picture!!!!!
recipe Braised Duck with Prunes and Armagnac
Carmen Tacoma, WA 11-21-2006
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Wow ,this will just make them love you all over again.
Rated: 5 stars out of 5

I just saw the show and just loved the idea of making this recepie, looks so good cant wait..
recipe Braised Duck with Prunes and Armagnac
Betty Searcy, AR 11-21-2006
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TASTE
Rated: 5 stars out of 5

Excellent! Have been looking for a fantastic receipe for duck. Wonderful