SAUTEED DUCK BREAST WITH PRUNE REDUCTION

SAUTEED DUCK BREAST WITH PRUNE REDUCTION image

Yield 4 people

Number Of Ingredients 7

Previous Next

2 Fresh Duck Breast;
12 prunes, pitted and roughly chopped;
2-3 ounces of Armagnac (or a strong Brandy of Cognac);
1 shallot, finely chopped;
1 sprig of thyme;
salt, to tast;
pepper, to taste;

Steps:

FOR THE DUCK: Remove duck from fridge and allow to warm to room temperature. Pat dry the duck breasts using a dry cloth or napkin. Using a fork, poke several holes into the skin side of the breast. Liberally salt and pepper the meat to taste. Heat a large, cast iron pan, on high heat. When the pan is hot, place the duck breasts into the pan, skin side down, and allow to sear and cook. Reduce heat to medium-high. There is no need to lubricate the pan as the duck fat will quickly begin to melt and will provide all the oil necessary. Cook for about 7-8 minutes and turn over. Cook for another 3-5 minutes. For best results, do not cook the duck beyond medium-rare. When cooked, remove the duck breasts and move to a plate or cutting board, and allow to rest until the sauce is ready. FOR THE SAUCE: Using the same pan that the duck was cooked in, drain the duck grease until only a few tablespoons are left, and toss in the shallot and allow to begin to brown. Turn heat back up to high, and when hot add in the Armagnac. Deglaze the pan, all the while scraping up the bits of duck stuck to the bottom. Throw in the thyme sprig and prunes, reduce to medium heat, and allow the entire mixture to reduce to a glaze. Add salt and pepper to tast. You may want to add in a tablespoon of sugar if the sweetness of the sauce is not where you want it to be. Remove the thyme sprig before serving. SERVING: Slice the duck breast and layer on a plate. Drizzle with the Prune sauce and bits of prune.