Braised Duck With Prunes And Armagnac Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
5509
FAT
1949%
CHOL
302%
SOD
80%

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Ingredients for 6 servings

3/4 cup diced carrots

3 cups dark or light chicken stock, preferably home-made

1/3 cup Armagnac, plus 2 tablespoons

4 tablespoons all-purpose flour

1 cup red wine

2 fresh bay leaves

3 teaspoons salt

24 prunes

3/4 cup diced onion

1 1/4 teaspoons freshly ground black pepper

5 shallots, peeled and split in 1/2

3 fresh rosemary sprigs

2 Muscovy ducks, approximately 4 pounds each, quartered and trimmed of excess fat

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