Duck in Red Wine sauce

Although this dish has several processes, you should be able to get all the processes down within the hour so it makes a nice Saturday night meal/

 Ingredients serves 4

8 Prunes (  if dried  soak for 1 hr before hand)
4 Duck breasts
150g carrots roughly chopped
1 onion, roughly chopped
3 shallots, roughly chopped
5 garlic cloves, roughly chopped
600ml of red wine
3 cloves
large sprig of thyme and 2 bay leaves
15g plain chocolate
seasoning

Method

1) Season the duck breasts on both sides and fry in a pan over a high heat skin down for 2 minutes either side slightly turning it down when you turn the duck over. Set on a plate and set aside
2)  Fry the vegetable in the duck fat for 10 minutes until nicely browned for about 10 minutes.
3) Then add the red wine and bring to a rapid boil then light with a match, shake the pan until the flames die down. Then add the cloves , thyme and bay leafs and the let the sauce simmer for 10 minutes.
4) Then return the duck to the sauce and cook for 3-4 minutes either side. Then lift the duck out of the sauce and let it rest on a plate with foil covering for about 10 minutes, so try to leave somewhere warm.
5)  sieve the sauce into a small frying pan, discarding the vegetables and herbs and add the prunes to the sauce. Heat the sauce up and check for seasoning.
6) in the meantime carve up the duck, and before serving the sauce take the pan off the heat and add the chocolate stirring to it has melted. Then add the sauce to the duck and enjoy.

Please note its fine to have the Duck pink


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