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8 dried agen prunes, soaked in cool water in a covered bowl for 2 hours
4 duck breast, about 150g-200g each
150 g carrots, roughly chopped
1 onion, roughly chopped
3 shallots, roughly chopped
5 garlic cloves, roughly chopped
600 ml red wine, such as a Languedoc or Corbières
3 cloves
1 large sprig thyme
2 bay leaves
15 g plain chocolate
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