Gebratene Entenbrust mit Pflaumen-Portweinsauce - Maître Philippe & Filles

Roast duck breast with plum port wine sauce

We are committed to enjoyment and love to seduce you with culinary delights. This time with the last hearty winter dish before spring comes.

The main ingredients are tender duck breast, sweet half-cooked plums, lusciously sweet ruby ​​port and a spicy habanero honey. Don't worry, it sounds difficult at first, but it's not at all!

The use of prunes, particularly Pruneaux d'Agen or Prunes d'Ente, brings an interesting depth and sweetness to the dish, which harmonizes beautifully with the rich variety of flavors of the duck breast.

Ingredient list:

  • 2 duck breasts (with skin)
  • Salt and freshly ground black pepper
  • 2 tbsp honey (our personal recommendation: blossom honey with red habanero chili 🌶️🌶️)
  • 150 g Pruneaux d'Agen (dried plums), halved
  • 2 shallots, finely diced
  • 100 ml Ruby Port from Quevedo (recommended to soften the Pruneaux d'Agen)
  • 2 tbsp balsamic vinegar
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • olive oil
  • Optional: 100ml chicken or duck stock to extend the sauce


  1. Preparing Pruneaux d'Agen: To soften the prunes, you can soak them in warm port wine or water before cooking, if desired. This makes them juicier and intensifies their flavor in the sauce. Don't forget to pit them first.

  2. Sear duck breast: Score the skin of the duck breasts and sear as directed in the original recipe. Remove the breasts from the pan and set aside.

  3. Prepare the sauce: Fry the shallots in the duck fat, then add the Pruneaux d'Agen, honey, balsamic vinegar, port wine, thyme and the bay leaf. Allow the sauce to simmer until slightly thickened. If the sauce gets too thick, you can add some chicken or duck broth to lengthen it.

  4. Finish the duck breasts: Return the duck breasts to the pan and let them simmer in the sauce until they reach your desired level of doneness.

  5. To serve: Slice the duck breast and serve with the rich Pruneaux d'Agen sauce.

This version of the recipe highlights the unique combination of the sweetness of the Pruneaux d'Agen and the rich depth of flavor of the duck breast. It's a wonderful way to introduce the classic French ingredient into your cooking repertoire.

With this recipe you are well equipped to conjure up a wonderfully aromatic dish. Have fun cooking and enjoying!

Roasted duck breast with plum and apple port wine sauce

Roasted duck breast with plum and apple port wine sauce

Roasted duck breast with plum and apple port wine sauce

Roasted duck breast with plum and apple port wine sauce

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