duck with chestnuts and prunes
PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
6 juniper berries
1 tablespoon (30 ml) olive oil
4 boneless, skinless duck breasts, about 1/4 pound (125 g) each
1 onion, thinly sliced
2 sprigs fresh rosemary
16 pitted prunes
2/3 cup (150 g) peeled cooked chestnuts
grated zest of 1 orange
1 2/3 cups (400 ml) red wine
8 orange slices, to garnish
1 Using a rolling pin or mortar and pestle, lightly crush the juniper berries. Set aside.
2 Heat a frying pan over high heat. Add the oil and duck breasts and pan-fry for 1 minute on each side, pressing the duck into the hot pan to brown evenly. Reduce the heat to medium, add the onion and rosemary and cook for 2 minutes. Turn the duck and onions, cover with a lid and cook for another 2 minutes. Transfer to a plate.
3 Add the juniper berries to the pan, along with the prunes, chestnuts and orange zest. Pour in the wine and bring to a boil over high heat. Boil for 3 minutes to reduce the wine a little.
4 Return the duck and onions to the pan with any juices. Reduce the heat to low, cover the pan and simmer for 3 minutes, stirring occasionally. Divide the duck, chestnuts and prunes among four plates. Spoon the sauce on top and garnish with orange slices. Serve with mashed potatoes and steamed zucchini.
+ Juniper berries are a dark purple berry, and one of the flavoring ingredients in gin. You will find them in the herb and spice aisle in most large supermarkets.
+ Cooked chestnuts are sold in vacuum-packs or cans.
|duck with chestnuts and prunes|