Recette

DUCK CROUSTILLANT WITH AGEN PLUMS

Ingredients

For about ten pieces
8 pitted Agen prunes
2 legs of duck confit
1 red onion
3 sprigs of coriander
6 sheets of brick pastry
5 cl of olive oil
Salt and ground pepper

Unrolled

1. Heat the duck legs in their fat over low heat. Remove their skin, debone them and coarsely chop the flesh. Peel and chop the onion. Melt it for 10 minutes in a pan in half the olive oil. Pit the Agen prunes, cut them into pieces. Mix the duck meat in a container with the onion, pieces of Agen prunes, chopped coriander leaves, salt and pepper.

2. Preheat the oven to 200°C, thermostat 6/7. Cut the pastry sheets in half. Place a little preparation at the end of each piece then fold them like a samosa. Place them on a baking sheet covered with a sheet of parchment paper, brush them with the rest of the olive oil. Bake the crisps for 10 minutes in the oven. Take out the crisps, serve immediately with a crisp salad.

Coming from a unique terroir, Agen prunes are produced in 6 departments of the South-West (Lot-et-Garonne, Dordogne, Gironde, Tarn-et-Garonne, Gers and Lot). In order to protect this production, Pruneau d'Agen benefits, since 2002, from an IGP (Protected Geographical Indication). It guarantees the origin of the Agen prune, of the "Prunes d'Ente" variety, produced, harvested and processed in the Agen region.

A source of culinary creativity, Pruneau d'Agen adapts perfectly to a wide variety of recipes. As a starter, to nibble on as an aperitif, as a main course, but also of course for dessert, we invite you to discover its full gourmet palette.
Its soft and firm texture allows it to be cut, trimmed, unstructured, according to your desires using a knife or a robot.
In addition, its intrinsic characteristics give it the possibility of being cooked without quickly turning into compote. Whether grilled, roasted, or simmered, Pruneau d'Agen brings its touch of pleasure.

Recipes and information on Pruneau d'Agen on www.pruneau.fr