Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
Many years ago, I learned a classic civet of duck cooked in a rich wine and blood sauce from the most wonderful female cooks in the Lot-et-Garonne, chef Marie-Claude Garcia of La Belle Gasconne restaurant and my dear friend Vétou Pompèle. They taught me to always “cook” the wine lightly by lighting it on fire before adding the meat and aromatics to simmer. Duck breasts, wings, or legs work equally well in this dish, all taking on a striking dark color from the wine. Rather than adding the traditional dash of blood often used in a civet, I use a few squares of dark chocolate to thicken the final sauce. The delicate deep purple prunes from Agen, France, that I add at the end of simmering give a luxurious texture and sweetness.
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What You Will Need
Ingredients
- 8 fresh thyme sprigs, plus more for serving
- 1 6-inch piece celery with leaves
- 1 large bay leaf
- 4 duck legs (2½–3 lb.)
- 2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 medium carrots (about 10 oz.), sliced into rounds (2 cups)
- 2 garlic cloves, peeled and halved
- 1 yellow onion (about 7 oz.), chopped (1¼ cups)
- 1 bottle (750 ml) hearty red wine from Southwest France such as Buzet, Côtes de Gascogne, Madiran, or Cahors
- 2 whole cloves
- 18 large prunes from Agen (7 oz.)
- 1 oz. bittersweet chocolate (68%–75%), coarsely chopped (scant 3 Tbsp.)
Instructions
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