Baron of duck with prunes and espresso


Ingredients 13
Servings 4
Time

Ingredients

  • 2
    ducks
  • salt and milled black pepper
  • 2
    bunches fresh herbs (parsley, thyme, rosemary)
  • 500
    ml
    dry white wine
  • SAUCE
  • 60
    ml
    butter
  • 60
    ml
    olive oil
  • 16
    whole baby onions
  • 15
    ml
    fresh thyme
  • 500
    ml
    port
  • 500
    ml
    brewed Nescafé espresso coffee
  • 24
    whole pitted prunes
  • salt and milled black pepper
 

Method

 
Preheat oven to 200 ºC. Salt ducks inside and out and place in a roasting pan. Place herbs in cavity. Pour wine into pan and roast ducks for 1 1/2 to 1 3/4 hours, basting occasionally with wine and pricking skin here and there with a fork to allow fat to escape during roasting. Skin will become deliciously crisp. When ducks are cooked, remove from roasting pan and halve. Place portions on individual warmed plates and serve with warm sauce and roasted tomatoes. SAUCE: Melt butter and olive oil in a large frying pan. Sauté onions until golden, about 5 minutes. Stir in remaining ingredients and cook, uncovered, over very low heat for 20 minutes.
 

Read more on: poultry  |  roast
 

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