I find the colors of this dish very pretty: the rich red of the port, the deep blackish purple of the prunes, and the golden brown of the caramelized onions remind me of autumn. Serve this with roasted potatoes and sautéed Swiss chard.
Meanwhile, peel the onions and trim the root ends carefully, leaving the ends intact. Cut an X in each root end so that the onions don’t telescope when cooked. Simmer the onions in a large pot of salted water until tender but not mushy, 5 to 7 minutes; drain. If you like, sauté them in the butter and sugar until glazed to a rich brown color.
Put the prunes in a small saucepan, add
Pour the remaining port into a small saucepan. Boil over medium heat until reduced to
Cut the ducks into quarters and warm in a 400°F
© 1998 Joyce Goldstein. All rights reserved.