Roasted Duck With Quince And Syrup Recipes

SEARED BREAST OF MOULARD DUCK ON QUINCE PUREE WITH QUINCE SAUCE

Steps:

• Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
• Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
• Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
• Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
• To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.

ROASTED DUCK WITH QUINCE AND SYRUP

Steps:

• Peel, quarter, and core quinces.
• Reserve the peels and cores.
• Peel and quarter onions.
• Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.
• Sprinkle with cumin and olive oil.
• Arrange duck pieces on top.
• Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.
• Place uncovered in an oven at (325°F) 160°C
• Cook for 2-3 hours.
• Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.
• While the duck bakes, make the syrup.
• In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.
• Bring to boil, reduce heat, and simmer.
• Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.
• Wash Chinese broccoli and chop so the stems are joined to the leaf.
• Steam and serve with a squeeze of fresh lemon and olive oil.
• Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.