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  • 4401 Slusser Road
    Windsor, CA 95492
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Duck Braised With Prunes

By Chef John Ash

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

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    Serves 4

    Total Time 4-14 hours

    Prep Time 4-12 hours

    Difficulty Level Advanced

    Ingredients

    4 large duck leg/thighs (about 12 oz each)

    4 tbsp olive oil

    1-1/2 c sliced onion

    2 tbsp chopped garlic

    1/2 c each chopped carrot and celery

    1 tsp whole black peppercorns

    2 large bay leaves

    4 crushed juniper berries

    2 c hearty red wine

    4 c rich duck or chicken stock

    1 c pitted prunes, sliced in half

    2 peeled and sliced green apples

    3 tbsp butter

    Salt and freshly ground black pepper

    Directions

    1. Trim excess fat from duck legs. In a saucepan heat 2 tablespoons of oil and add onions, garlic, carrot and celery and sauté until lightly browned. Add the peppercorns, bay, juniper berries and wine and simmer for 10 minutes partially covered. Cool completely and then add duck legs and marinate in the refrigerator for at least 4 hours and up to 12.

    2. Remove legs from the marinade and pat dry, reserving the marinade. Sauté duck legs in remaining 2 tablespoons of oil until golden brown on all sides. Place duck in a skillet big enough to snugly fit the legs in one layer.

    3. Heat reserved marinade and stock with vegetables and the prunes to a simmer. Pour over duck and simmer gently covered for 1-1/2 hours or until the duck is tender. Remove duck and keep warm.

    4. Strain the cooking liquid, pressing down on the solids. Remove as much fat as you can. Place in a saucepan and reduce over high heat to a nice sauce consistency. Season to your taste with salt and pepper.

    5. Sauté the apple slices in butter quickly until lightly browned. Place apples on warm plates, top with the duck and ladle the prune sauce over.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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