Name: Baron of duck with prunes and espresso
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 duck; salt and freshly ground black pepper; 2.00 fresh herbs parsley, thyme, roasemary; 500.00 ml wine dry white; 60.00 ml butter; 60.00 ml fresh chillies 573; 16.00 baby onion; 15.00 ml fresh thyme; 500.00 ml port; 500.00 ml nescafé strong black coffee; 24.00 prunes; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (12)

2.00	duck
	salt and freshly ground black pepper
2.00	fresh herbs — parsley, thyme, roasemary
500.00 ml	wine — dry white

SAUCE

60.00 ml	butter
60.00 ml	fresh chillies — 573
16.00	baby onion
15.00 ml	fresh thyme
500.00 ml	port
500.00 ml	nescafé strong black coffee
24.00	prunes
	salt and freshly ground black pepper

Tap for ingredients

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.