Duck Braised With Prunes | Sonoma-Cutrer Vineyards

Ingredients

• 4 large duck leg/thighs (about 12 oz each)
• 4 tbsp olive oil
• 1-1/2 c sliced onion
• 2 tbsp chopped garlic
• 1/2 c each chopped carrot and celery
• 1 tsp whole black peppercorns
• 2 large bay leaves
• 4 crushed juniper berries
• 2 c hearty red wine
• 4 c rich duck or chicken stock
• 1 c pitted prunes, sliced in half
• 2 peeled and sliced green apples
• 3 tbsp butter
• Salt and freshly ground black pepper