Duck with Prunes Recipe
This past weekend I went to the Marché des Producteurs de Pays, a lively little outdoor event where people come from across France to sell their edible wares here in Paris. Naturally, there were lots of mountain cheeses, specialty honey, and regional wines. But I was on a mission to stock up on les pruneaux d’Agen since I knew the producers (producteurs) would be there from Agen who cultivated and dried their own prunes.
In America, duck always seems like a special occasion thing, perhaps because it’s not so easily available. But in France, it’s easy to find and braising the meat tenderizes and assures the skin will be dropping off-the-bone succulent. The prunes add a melting sweetness and you can use an inexpensive red wine as the cooking liquid. I make this often and it’s the perfect do-ahead dish as well. It reheats remarkably well and always impresses guests!