Roast duck breasts with agen prunes and armagnac

Method

1. At least a week ahead, marinate the prunes. Put 250ml cold water and the sugar in a pan on a medium heat. When the sugar has dissolved, bring to the boil, simmer for 2 minutes, then remove from the heat and cool. Transfer the prunes to a large Kilner jar or similar, then add the armagnac and enough cold syrup to cover. Stir and seal with the lid, then leave in a cupboard for at least a week (see Make Ahead).
2. When you’re ready to cook the dish, heat the oven to 160°C/140°C fan/gas 3. Trim the duck of any sinew, then score the fat with a sharp knife in fine, deep lines in a criss-cross pattern, taking care not to cut into the flesh. Season.
3. Put the duck breast fat-side down in a cold ovenproof frying pan, put on the hob and start cooking on a medium heat. Fat will start to render out, then the skin will begin to crisp. Once there’s a visible amount of liquid fat, use it to baste the meat every couple of minutes. Do this for 8-10 minutes, turning down the heat if the fat is getting too dark. Turn the breast, then transfer the pan to the oven and cook for 8 minutes more for rare (or for slightly longer if you like your duck less pink). Remove from the oven, transfer to a board and leave to rest, uncovered, in a warm place (see tip).
4. Return the pan to the hob, add the butter and melt over a low heat. Add the shallot and cook for 5 minutes or until soft. Add the red wine and in moments it will have reduced to almost nothing. Add the stock and bring to the boil. Turn to a gentle simmer and add the 4 halved prunes.
5. Cook for 10 minutes, then check the seasoning of the sauce, adding salt and pepper if needed. If the sauce has become too sweet or cloying, add a few drops of lemon juice. Finally stir in the armagnac and remove from the heat.
6. Carve the duck into slices and arrange on a serving platter. Garnish with the watercress, then spoon over the sauce. Sauté potatoes or potatoes roasted in the duck fat would be good on the side.