Duck legs with prunes are a typical delicacy from Gers, where culinary art values duck meat. This delicious dish features duck legs (55%) cooked in a creamy sauce combining prunes (10%), country wine ‘Côtes de Gascogne’ (10%), carrots, and a rich broth made from water, beef short ribs, garlic, parsley, thyme, and spices. Similar to coq au vin, this preparation highlights the successful marriage of sweet and savory, with a taste that will captivate your guests. It is ideal for serving with steamed potatoes or fresh pasta.