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

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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.