Updated: Jun 20, 2020
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
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.
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.
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.