Preparation : 5 minutes
Cooking : 15 minutes
- 2 duck breasts
- 300g of Agen pitted prunes
- Chopped hazelnuts
- Salt & freshly ground pepper.
- Score a crosshatched pattern into the skin of the duck breast to a depth of 1cm using a sharp knife.
Â– Put the chopped hazelnuts onto a small plate.
Sear the duck breast, skin side down, over a low heat to render the fat and colour the skin.
Â– Once browned, cook the prunes gently in the fat.
Â– At the same time, finish cooking the duck in a pan (5 minutes) or in the oven (5 minutes at 160Â°C).
- Cut the duck into large cubes with a good layer of fat.
Â– Spear a prune and a cube of duck onto a cocktail stick, and roll the meat in the hazelnuts.