This festive dish, courtesy of Tara Stevens, writer, Barcelona Metropolitan, is a great alternative to the traditional Christmas dinner.
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Ingredients:
2 large duck breasts
Salt and pepper
1 medium onion
1 carrot
2 garlic cloves
Butter
1 bay leaf
Sprig of thyme
Handful of pine nuts
1 cinnamon stick
1 cup chicken stock
1 cup red wine
1/2 cup Spanish brandy
12 whole dried prunes (unpitted)
Directions:
Prick the skin of duck breasts, season with salt and pepper. Roast in the oven 450ºF (230ºC) skin side up for 30 to 45 minutes.
Finely chop onion, carrot, and garlic cloves. Sauté in a large pan in butter or duck fat, with bay leaf, thyme, pine nuts, and cinnamon stick until golden and melted. Add chicken stock, red wine, and Spanish brandy. Bring to simmer, add dried prunes, and reduce liquid by half, seasoning to taste.
Add duck breasts and juices (but not the fat) to the pan, and simmer gently for ten minutes. Remove and cut into quarter-inch slices for serving. Distribute prunes over duck, pour liquid on top, sprinkle with toasted pine nuts and torn parsley.
Servings: Serves four
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