Rhone Duck

Method

1. Brown the bacon in a large sauté pan. Lift it out, dice it and set aside.
2. Add the oil to the bacon fat and brown the duck or chicken on all sides. Season lightly with salt and pepper. Lift it out and pour off the fat.
3. Cook the onion over medium heat, stirring often, until translucent, about 5 minutes.
4. Add the bacon, thyme, wine and prunes and simmer for 10 minutes.
5. Return the duck to the pan, skin side up. Bring to a boil, then turn the heat down to the barest simmer, cover and cook for about an hour, until done. Add more wine or water if the sauce gets low.
6. If you're using duck, move it to a baking sheet just before serving and crisp the skin under the broiler for a minute.
7. Serve with the sauce and rice.