ROAST DUCK with PRUNE SAUCE

• Preheat Oven to 400°

Prune Sauce

• In a deep skillet over medium heat, heat the Olive Oil for about 30 seconds and add the Shallot. Gently sweat the Shallot until soft, about 5 minutes, being careful to not let it brown.
• Add the Garlic and sauté an additional 30 seconds.
• Add the Vermouth or White Wine, Dried Thyme, and a pinch of Salt and Pepper. Raise the heat to high and let the Vermouth reduce for a minute or two, stirring occasionally.
• Add the Red Wine and cook aggressively, allowing it to reduce to create a thick sticky sauce. About 10-15 minutes.

  During the last 5 minutes of cooking time, add the Prunes and continue to reduce.

  Decrease the heat to medium and add the Butter. “Swirl” the pan (do not stir), to create an emulsification in the sauce. It should be a little “glossy.”

  **If you let the sauce reduce too much, you can add a little water to loosen it up a bit. It’s just important to keep an eye on it.
• Remove the sauced from the heat, extract the Prunes, and place them in a bowl.

  Strain the sauce through a fine mesh colander, into another small saucepan.

  Place the strained sauce back on the stove over a very low heat so that it stays warm. Add the Prunes back in and stir.

  Keep warm until you are ready to serve.

Duck Preparation

• Score the fat side of the Duck Breast down to the meat in a diamond pattern, being careful not to cut into the meat.
• In a heavy-bottomed skillet over medium heat, place the Duck Breast fat side down and gently for at least 5 minutes.

  *(You wil not need to add any oil in the pan, as the Duck fat will render quickly into the pan during the searing process.)

  Remove the Duck from the skillet and drain off all of the accumulated fat in the pan.

  Return the Duck breast to the skillet, flesh-side down. Place in the oven and allow to roast for 10 minutes, or until the internal temperature reached 155°F.
• Remove the Duck from the pan and place onto a cutting board. Loosely cover the breasts with foil and allow to rest for about 10 minutes.

  Slice the breasts at a slight angle to get some nice thick pieces.

Grilled Plum

• Quarter the Plum and remove the seed. Rub each with a little olive oil, about 1 Teaspoon for the 4 quarters.

  Place on the grill or a grill pan and cook until they have “grill marks”, and are slightly softened, but not mushy. (Test them by inserting a pairing knife or toothpick. If there is very little “resistance”, they are done.)

  Set aside until you are ready to serve.

Serving

• To serve, place the Prune Sauce onto the plate. Fan the Duck Breast slices over the Prune Sauce. Place on the Prunes and a piece of the Grilled Plum quarter on the side. Add some microgreens or chopped herbs for extra garnish.

  *Tip: If the Duck becomes too cool while resting, place it back in the oven for about 5 minutes to get it back up to temperature and then slice. The initial resting period will allow the juices to fully incorporate into the meat so you can slice immediately after reheating.