This dish was the result of rummaging through my freezer and cupboards, in an effort to use things up that were a tad (shall we say) past their prime.
When I see a package of duck legs at the Asian supermarket, I think how nice that would be to have, and into the freezer they go. And the prunes that were so delicious when fresh, quickly lost their appeal when I forgot to use them up. But duck with prunes? A classic French dish, so I mashed up a couple different recipes I dug up online, and fairly quickly whipped this up on a work night, adding half a red onion I had in the crisper, and using an open bottle of port for the sauce. Ta dum! (A little wild rice would have been nice with this, but I guess I ran out of time and inspiration.)�
NJ SPICE 