logo

Prunaux à l'Armagnac, farcis de foie gras

This is just one of my simple appetizer recipes. I like Armagnac, I like foie gras, and prunes are health food - what more do you want?

Obviously this recipe is made with foie gras of duck, not of goose! I prefer duck, and I live in the southwest of France: duck country.

Force-feeding geese is cruel, as they resist. Ducks don't resist like geese, and the feeding only takes 2x 10 seconds a day during the last two weeks of their 3-4 month life. The ducks are typically free-roaming (I cannot judge the practices in China and eastern Europe, but countries where humans have no rights, animals have even less). Compare that to the horrible life of industrial chickens!

And, of course, this recipe is made with Armagnac, not Cognac! Armagnac, France's premier brandy, is distilled once, has character, and you can taste the primary fruit. Cognac is distilled twice, and does not. Cognac is literally watered down to 40% (80 proof), Armagnac is not. Armagnac is produced in the Gascony region in the southwest of France. Say no more!

  • Soak time: 6-12 hours.
  • Preparation time: 30 min.
  • Makes 12 servings.

My recipe for terrine of duck liver and fig compote is here (incl. how to make foie gras mi-cuit).

INGREDIENTS

  • 12 pitted dried prunes
  • the prunes should be moist, not bone dry!
  • 75 grams (3 oz.) of duck "foie gras"
  • use "mi-cuit" liver, not raw 
  • avoid "bloc" foie gras: it is industrially produced pâté.
  • 60 ml (1/4 cup) Armagnac

Recipe

EQUIPMENT & SUPPLIES

  • a small bowl or large cup, for soaking the prunes
  • a pair of scissors

PREPARATION / DIRECTIONS

  • soak the prunes in Armagnac for at least 6 hours
  • the listed amount of Armagnac should be enough to just cover the prunes
  • turn over the prunes once in a while
Recipe
  • About 30 minutes before you want to serve:
  • open the prunes with a pair of scissors (there should already be a hole where the stone was removed)
  • stuff each prune generously with foie gras - at least a heaping teaspoon each - then try and close the prune again
  • Do not discard the left over Armagnac. It's the cook's dram!

Recipe

SERVING & GARNISH SUGGESTIONS

  • may be served on a platter with toothpicks, or on individual spoons.
  • if the prunes look a little tired by the time you serve them, just sprinkle or brush some Armagnac on them.

NOTES

  • also tastes great the next day (if there are any left over and are covered with plastic wrap)

red-blue line


©2000-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.