Duck with leeks, prunes and red wine
( SERVES 4 )

Duck can be expensive, so I buy it on special and freeze it. If duck is not a regular at your supermarket, order it online as I often do (www.rubyslist.co.nz).
Ingredients
4 pieces | Duck |
3 Tbsp | Flour |
1 to taste | Salt & freshly ground pepper |
4 Tbsp | Extra virgin olive oil |
4 | Leeks |
15 | Pitted prunes |
2 | Oranges |
2 | Bay leaves |
1 cup | Red wine |
1 cup | Chicken stock |
5 sprigs | Fresh thyme |
2 Tbsp | Fresh parsley |
Directions
- Use 4 duck Maryland portions (leg and thigh). Trim a little fat from the duck. Dust the portions with flour seasoned with salt and pepper. Heat the oil in a heavy frying pan and brown the duck well on all sides. Remove to a heavy casserole dish suitable for stove-top use. Pour off some of the surplus fat, leaving about 4 tablespoons.
- Preheat the oven to 190C. Slice leeks into 3cm rings and add to the pan and fry gently for about 4-5 minutes until softened, then add the prunes, juice and zest of one orange and the bay leaves and toss well over the heat.
- Add the wine, stock and thyme and bring to a fast simmer. After about 5 minutes, pour this mixture over the duck and return to a simmer.
- Cover with a lid and bake in the oven for 75 minutes. Remove the casserole from the oven and check there is plenty of liquid. Add a little water if necessary. If the meat is starting to fall off the bone, it’s ready, or it may need a further 15 minutes to ensure it is “cooked until delicious”.
- Stand the dish for about 5 minutes before serving. Peel and segment the remaining orange and add to the duck with the parsley. Accompany with mashed potato and steamed green beans.
https://www.eatwell.co.nz/recipe/6077/Duck-with-leeks-prunes-and-red-wine/
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