Canard aux Pruneaux

The Canard aux Pruneaux is a classic French dish that beautifully combines the rich flavors of duck with the sweet and tangy taste of prunes. This culinary masterpiece has roots deeply embedded in the traditional French cuisine, often celebrated for its role in festive gatherings and family meals. The combination of tender duck meat and prunes offers a unique contrast that delights the palate, exhibiting the elegant yet rustic charm that French cooking is renowned for.

History of Canard aux Pruneaux

Originating from the southwestern region of France, Canard aux Pruneaux has been a staple in French households for centuries. Prunes, especially from the Agen region, have been a beloved ingredient in French cuisine, dating back to the Middle Ages. The dish was often prepared by French families during special occasions and was considered a symbol of prosperity and warmth. The rich taste of the duck paired with the natural sweetness of the prunes illustrates the French culinary art of balancing flavors.

Ingredients

• Duck - 1 whole, about 2 kg
• Prunes - 500g, pitted
• Red Wine - 250ml
• Shallots - 6, finely chopped
• Garlic - 3 cloves, minced
• Olive Oil - 3 tbsp
• Thyme - 2 sprigs
• Bay Leaf - 1
• Chicken Stock - 500ml
• Salt - to taste
• Black Pepper - to taste

Preparation

1. Begin by preheating your oven to 180°C. This ensures a steady cooking environment for your duck.
2. Rinse the duck under cold water and pat it dry with paper towels. Season it generously with salt and black pepper.
3. In a large roasting pan, heat olive oil over medium-high heat. Add shallots and garlic, sautéing until translucent.
4. Add the duck to the pan, browning it on all sides. This process should take about 8-10 minutes.
5. Once browned, remove the duck from the pan and set it aside.
6. Into the same pan, pour in red wine to deglaze, scraping up any browned bits for extra flavor.
7. Return the duck to the pan. Add prunes, thyme, and bay leaf. Pour in chicken stock and season with more salt and black pepper to taste.

Cooking Process

1. Cover the roasting pan with a lid or foil and place it in the preheated oven.
2. Let the duck cook for about 1.5 to 2 hours, checking occasionally to ensure it stays moist by basting with the pan juices.
3. If the sauce seems to thicken too much, add some more chicken stock or water to maintain a rich consistency.
4. After around 1.5 hours, check the duck for tenderness by pricking with a fork.
5. Once the meat is tender, remove the pan lid or foil and allow for an additional 20-minute bake to ensure a crispy skin.
6. Use a cooking thermometer to check that the internal temperature reaches at least 74°C. Consider setting a cooking timer for precise monitoring.

Serving Suggestions

Once cooked, let the duck rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful. When ready to serve, carve the duck into portions and serve with a generous amount of the prunes and sauce from the pan.

Enjoying Canard aux Pruneaux

This dish pairs wonderfully with a robust red wine, complementing the complex flavors of the canard aux pruneaux. It can be served alongside classic French accompaniments like pommes Anna or a fresh green salad dressed in vinaigrette. Enjoying this dish is an experience that embodies rustic French elegance, making any meal feel like a celebration.