Breakfast
Nibbles
Starters
Meat dishes
Fish dishes
Desserts
Sweet

Serves 6

Ingredients
- 10 duck fillets (aiguillettes),
- 10 slices of smoked or dried magret,
- 1/2 pepper,
- 15 prunes,
- Oil, salt, pepper,
- Herbes de Provence,
- Skewers.

Preparation time: 10min - Cooking time: 10 min
- Cut the duck fillets in halves lengthwise.
- Stone the prunes and cut them in 2 pieces.
- Roll duck fillets around the prunes and smoked magret around the prunes too.
- On a skewer, alternate the duck fillets, pepper and magrets. Season and pour a thin trickle of oil.
- Grill for 5 minutes on each side.

Serve with sautéed apples.

Serves 6

Ingredients
- 1 kg fillet of beef.
- 250 g 'very large' Agen prunes,
- 3 tablespoons oil,
- 1 small tin mousse de foie gras,
- 1.1/2 glasses of Madeira wine,
- 1 tablespoon flour,
- Salt, pepper, a few watercress leaves.

Preparation time: 20min - Cooking time: 30min
- Slice the prunes lengthwise.
- Stone them.
- Replace the stones with a spoonful of mousse de foie gras.
- 40 minutes before serving, heat the oil in a casserole dish and cook the roast.
- Sprinkle with flour, moisten with Madeira wine and half a glass of water.
- Add salt and pepper. Cover.
- Cook for 20 minutes.
- Gently place the stuffed prunes in the sauce around the roast and cook for another 10 minutes.
- When ready to serve, carve the roast, place the slices on a warm serving dish with the prunes around them and garnish with the watercress leaves.