Duck with Prune and Wine Sauce

Main Dishes | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Duck with Prune and Wine Sauce

Ingredients

Duck wings - 2 pieces
Pitted Wild Apricots - 2.8 oz
Rosé Dry Wine - 5 fl oz
Brown Sugar - 1 tablespoon
Cinnamon - a pinch
Salt - to taste
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 356°F. Make cuts in the skin of the duck legs, especially where there is a lot of fat, and rub with salt and cinnamon. You can use more cinnamon (2–3 pinches) if desired. You can also use duck breasts or even a whole duck (of course, increase the amount of ingredients and skip the frying step). In a skillet, heat the olive oil, place the legs skin-side down, and fry until golden brown. Flip and fry on the other side. Then place the legs in the oven and bake for about 30 minutes (breasts need about 25 minutes, and if you like them pink inside, then 20 minutes will suffice). We will still need the skillet in which the legs were fried!

Step 2

Cut the prunes into 2–3 pieces. In the skillet where the duck was fried, lightly sauté the prunes in the rendered fat, then add the wine, sugar, and a pinch of salt. Cook the sauce over medium heat until the alcohol smell disappears and it thickens (to a jam-like consistency). Adjust the sweetness to taste.

Step 3

Serve immediately. It is very delicious with mashed potatoes. If you are making breasts, you can slice them thinly and serve with the sauce (or just with a good sweet and sour jam) as a cold appetizer.