Serves 4 to 6
Roasting Oven Environment
- 1 whole duck, 4 pounds
- 2 ½ teaspoons salt, divided
- 1 ¼ teaspoons freshly ground black pepper
- 5 shallots, cut in half if large
- 1 cup carrots, ¼ inch dice
- 1 cup onion, ¼ inch dice
- ¼ cup flour
- 1 cup red wine
- 3 cups chicken stock, low sodium
- 1/3 cup plus 2 tablespoons brandy
- 1 cup pitted, dry prunes
- 2 sprigs rosemary
- 2 bay leaves
Cut ducks into quarters, trimming excess fat. Season with 1 ½ teaspoons salt and 1 teaspoon pepper. Place skin side down into cold roasting pan, large enough to hold duck in one layer. Place into oven and cook until the fat is rendered and skin is golden brown, about 18-20 minutes.
Remove duck to a sheet pan and pour all but 1/4 cup of fat from roasting pan. Add the shallots, carrots and onion and cook for 5 to 6 minutes or until beginning to soften. Add flour and stir to incorporate. Cook for 2 more minutes and then whisk in the wine, stock and brandy. Add the prunes rosemary, bay leaves, salt and pepper. Heat for another 3 minutes and then add the duck skin side up. Cover the roasting pan with foil. Roast for 45 minutes.
Turn the duck over and continue to roast for another 35 to 45 more minutes or until very tender.
Remove duck to a platter. Add remaining brandy to the sauce and pour over duck.