Recipe: Duck with quince, shallot and orange sauce
Ingredients · Servings 4
- 2 quinces (400g peeled and core removed)
- 180 ml of water
- 150 ml of wine
- mild natural red Maury type (Mas Amiel Vintage 2003)
- 2 level tablespoons of muscovado sugar
- 1 tablespoon of orange blossom honey (Portugal)
- 2 medium shallots
- 3 tablespoons of balsamic vinegar
- -3 tablespoons of cider vinegar, the juice of 2 and a half oranges
- the zest of half an orange
- 30g of cold, soft butter
- 1 tablespoon of honey (optional)
- 2 large duck breasts (approximately 400g each)
- cell
Method · 54 min
- Cut the quinces into 8 to 12 pieces depending on the size of the fruit.
- Place the quinces in a saucepan with the remaining ingredients.
- Cook over medium heat for 30 minutes, basting occasionally with the sauce that has formed. Set aside.
- The sauce: Finely chop the shallots, pour them into a small saucepan with the two vinegars - Reduce the vinegar by 2/3.
- Add the juice of 2 oranges and the finely chopped zest.
- Reduce by 2/3 after adding the spoonful of honey.
- Add the last of the fresh orange juice to give your sauce a boost. Off the heat or in a bain-marie, whisk in the 30g of very cold butter.
- Make deep crisscross cuts in the fat - salt both sides of the duck breasts - heat your pan without fat - place the duck breasts skin-side down on the pan, over high heat and cover with a lid.
- When the skin is well roasted after about 5 to 6 minutes, discard the rendered fat.
- Turn the duck breasts over to the flesh side, reduce the heat to medium and continue cooking for 4 minutes.
- Remove the duck breasts to a plate and cover with foil to allow the meat to relax, about 2 to 3 minutes.
- Cut into medium-sized slices and cover with sauce. Serve with candied quince.
