Duck with prunes

• 1 duck cut into pieces (about 1.2 kg) 

• 150 g pitted prunes 

• 1 glass white wine 

• 2 tbsp of extra virgin olive oil  

• 1 tbsp balsamic vinegar 

• 1 sprig of rosemary 

• 2 cloves of garlic

• salt and pepper

1. Wash and dry the duck on a kitchen towel.  Season it. In any iron-cast cookware, heat the oil with garlic;  add the chopped poultry and rosemary.  

2. Brown well on all sides, remove the cooking fat, garlic and rosemary and sprinkle with the white wine. Let it evaporate, add the prunes, 1/2 glass of water and close the lid. 

3. Cook over low heat for 25 minutes from the start of the whistle.  Transfer the duck pieces to a serving dish.  Add balsamic vinegar to the cooking juices, mix gently, season with salt and pepper. Serve the duck with the prunes, drizzling the sauce on top.

Duck with prunes