This is our farewell dish of winter: one last hearty meal before asparagus season arrives. Prunes from Agen—thick, dark, almost jammy—meet ruby port and the rendered fat from the duck. It sounds like restaurant cuisine, but it’s on the plate in just over an hour.
Pan-Seared Duck Breast with Prune-Port Sauce
The last hearty winter dish before spring arrives: tender duck breast, sweet prunes (Pruneaux d'Agen), rich ruby port, and a touch of habanero honey. Sounds sophisticated—but it's actually quite simple.
Ingredients
Preparation
Prepare the prunes: Soak the pitted prunes in warm port or water as desired—this makes them juicier and intensifies their flavor in the sauce.
Sear the duck breast: Score the skin of the duck breasts and sear until crispy. Then remove from the pan and set aside.
Prepare the sauce: Sauté the shallots in the rendered duck fat, then add the prunes, honey, balsamic vinegar, port, thyme, and bay leaf. Simmer until the sauce has thickened slightly—thin with a little broth if needed.
Finish: Return the duck breasts to the pan and simmer in the sauce until they reach the desired level of doneness.
Serve: Slice the duck breast and arrange with the rich prune sauce.
