Roast duck breasts with agen prunes and armagnac
- November 2018
- Serves 2
- Hands-on time 25 min, oven time 8 min, plus 1 week macerating
Learn how to roast duck breasts in this impressive (yet achievable) dinner recipe from chef Henry Harris. The meal for two would make a great alternative to roast dinner on Christmas Day.
Henry says: “The roast duck breast with prunes is inspired by roast magret de canard from southwest France.”
- 22.7g (8.9g saturated)
- 22.3g (15.2g sugars)
Henry says: “Keep leftover duck fat in a sealed container in the fridge to use for roast potatoes.”
The prunes are best macerated for at least 1 week. If you’re short on time, macerate them overnight.
Only a few prunes are used in the recipe. The rest will last for months in a cool place in a sterilised jar.
The muscovy (or barbary) ducks that are traditionally used for magret de canard are larger than most other breeds.
Plump for a richer, more hearty red from the southwest such as minervois or fitou and decant the wine before serving.
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