Roast duck breasts with prunes and armagnac recipe | delicious. magazine

Name: Roast duck breasts with prunes and armagnac recipe | delicious. magazine
Ingredients: For the macerated prunes; 250g sugar; 500g agen prunes (stone in if you can get them); 150ml armagnac; For the duck; 1 large or 2 small free-range duck breasts (about 450-500g in total; see Know-how); 25g butter; 2 tbsp finely chopped shallot; 50ml red wine; 125ml good quality chicken stock; 4 macerated agen prunes (see above), pitted and halved; Lemon juice to taste; 20ml armagnac; Bunch watercress; Cooked potatoes to serve (optional); You’ll also need…; Large sterilised Kilner jar for the prunes (see Make Ahead); Medium ovenproof frying pan

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This restaurant-worthy duck recipe is guaranteed to make your Valentine's date swoon. It's also a fab Christmas dinner option for two people.

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Ingredients

For the macerated prunes
250g sugar
500g agen prunes (stone in if you can get them)
150ml armagnac
For the duck
1 large or 2 small free-range duck breasts (about 450-500g in total; see Know-how)
25g butter
2 tbsp finely chopped shallot
50ml red wine
125ml good quality chicken stock
4 macerated agen prunes (see above), pitted and halved
Lemon juice to taste
20ml armagnac
Bunch watercress
Cooked potatoes to serve (optional)
You’ll also need…
Large sterilised Kilner jar for the prunes (see Make Ahead)
Medium ovenproof frying pan