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Braised Duck with Prunes and Armagnac Recipe

Braised Duck with Prunes and Armagnac

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Average Rating:

Total Reviews: 8

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  • 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!

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  • 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

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  • 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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  • on December 03, 2008

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    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 !!

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  • on November 25, 2006

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    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.

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  • on November 21, 2006

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    I just saw the show and just loved the idea of making this recepie, looks so good cant wait..

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  • on November 21, 2006

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

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  • on November 19, 2006

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    My wife loved it and asked for seconds, which is unusual. It was expensive to make but worth it - especially for a minimal drinker I had to buy the Armagnac.
    The TV version and the FoodNetwork version are different in that the TV version the dish is simmered and the internet version the dish is baked. I only baked for 45 minutes, which was sufficient. Next time I will try the simmer method (for about 30 plus minutes.
    Overall excellent.

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