Denise says:
The Dordogne region of France is well known for its use of duck, red wine, lentils and prunes and the adding of aubergines brings the combined flavours together beautifully.
Some crusty bread is all that is needed to soak up the juices to complete the meal, the true French way!
Duck is on the market all year round. When buying duck check that the flesh is plump and the cavity has a clean fresh smell. Duck meat is rich and has a stronger flavour than chicken. This recipe uses breast of duck, but a whole bird, cut into portions is fine to use as well. To roast a whole duck, simply remove the giblets (keep for stock or soup), rinse the bird well, and pat it dry. Pull out the excess fat from the cavity and around the neck. Then prick the skin all over, and season inside and out with salt and pepper. Place the duck, breast side up, on a rack in a roasting tin. Duck is cooked when the juices run clear when the thigh is pierced.
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Serves: 4 People
Ingredients:
4 breasts of duck or 1 whole duck1 tablespoon – vegetable oil
2 aubergines – cut into large cubes
250g (9 oz) dried prunes
300 ml (1/2 pint) Fruity red wine
300ml (1/2 pint) chicken stock
Large bunch of fresh thyme
225g (8 oz) Puy lentils - cooked
Salt and freshly ground black pepper
Garnish
Sprigs of Thyme
Crusty Bread
Method
1)Pre-heat the oven to 180ºC/350ºF/Gas mark 4.2)Heat a large frying pan with the vegetable oil.
3)Brown the duck breasts so that the skin is crispy. Remove and place in a large casserole dish.
4)Add the prunes, aubergines, prunes, red wine, stock, thyme, cooked lentils and salt and pepper. Place in a covered dish and cook for 50 minutes.
To serve the Stylish way: Place a generous helping of the aubergine, lentils and prunes on to a warmed plate and sit a crispy breast of duck on top.
Garnish with some sprigs of thyme and crusty bread. Serve immediately.