The city of Agen, nestled in the eastern hills of the French region of Aquitaine, is especially well known for its plums and its rugby team, as well as its authentic cuisine that features local products. This delicious recipe combines a little bit of all of Agen's most important products.

Duck: Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck slices over fondue and chutney.

Leek and garlic fondue: In a sauté pan, sweat in butter, leeks, garlic, salt and black pepper to taste. Cook until soft then add sugar. Check for seasoning.

Plum sauce: In a saucepan, sweat shallots in butter, add plums and sweat for 2 minutes. Deglaze with wine, add thyme and bay leaf and let reduce by 70 % on very low heat. Add the ½ glace and keep reducing on very low heat. Season. Skim regularly to remove any foam or grease. Control the consistency: your sauce will be reduced enough when it coats the back of a spoon. Add the seasoning and just before serving, bring to a boil, skim if needed, and remove from heat. Then, "Monter au Beurre," which means add the butter in knobs and incorporate it using a whisk.

You may substitute the Agen plum with a regular dry plum. Agen plum are widely available in France, and might be available in specialty stores outside Europe.