Duck & Agen Prune Skewers

Duck and prunesThese hearty brochettes de magret combine three of the ingredients that south-west France is known for: duck, pruneaux d’Agen and Armagnac. They are incredibly easy to make and are perfect for a quick, filling lunch. Cook the skewers over a hot grill or on the barbecue, taking care to turn them frequently so that the sugars in the fruit won’t burn. A green salad and perhaps some good bread is all you’ll need to serve alongside. Of course, wine is essential. Choose a full-bodied Madiran or a Pomerol.

Duck & Prune Skewers
Makes 4-6 brochettes, depending on the size of your skewers

  • 18 pruneaux d’Agen
  • 2 tbsps Armagnac
  • 1 large orange, sliced and cut into small triangles
  • 2 sprigs of rosemary
  • 1 tsp salt (preferably fleur de sel)
  • 2 tsps pink peppercorns
  • 2 duck breasts of about 200-250g each, cut into large sections

Soak the prunes in the Armagnac for at least 30 minutes. Finely chop the rosemary, pink peppercorns and salt. You want to end up with a fine spice rub. Divide the rub in two equal amounts. Sprinkle half of the rub over the pieces of duck. Thread on skewers starting with an orange section, then a piece of duck and then a prune. Finish off with an orange section. Before grilling the brochettes, squeeze a little orange juice over them and sprinkle with the rest of the rub. Grill to your liking, taking care to turn the brochettes frequently.

 

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