Duck and Prune Roast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 large duck legs (trimmed and cleaned)
- 2 Tbsps olive oil
- 2 Nectarine (pitted and chopped)
- 2.333 cups dried Prune
- thyme
- 2 bay leaves
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 150°C(130° fan)|300F|gas 2. Season the duck legs with salt and pepper.
2.
Place a large frying pan over a low heat and place the duck legs, meat-side down, in the pan.
3.
Fry for 5 minutes until the skin starts to turn golden.
4.
Arrange the nectarine and prunes in a roasting tray. Tuck the duck legs in and around the fruit and drizzle with olive oil and any rendered fat from the pan.
5.
Roast for 2 hours until the duck legs are golden and tender.
6.
Remove from the oven and garnish with herbs before serving.
