Duck Breasts with Quince (2)

Duck Breasts with Quince (2)
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Duck Breasts with Quince (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the wine and the sugar in a saucepan and stir over a low- moderate heat until the sugar has dissolved completely.
  2. Add the quince, rosemary and a little water so that the liquid almost covers the fruit. Simmer gently, turning the slices of fruit occasionally, until tender. Top up with water as needed but by the time the quinces are done the liquid should be syrupy rather than runny. Remove the rosemary.
  3. Preheat the grill and prick the skin on the duck breasts with a sharp fork. Season generously.
  4. Grill, skin side up, until browned and crisp. Turn the breasts over, brush with a little oil and cook for 6-10 minutes more until just cooked but still pink. Place on a dish and rest in a warm oven for 5 minutes then slice thinly.
  5. Reheat the quinces. Lay the duck in the centre of a warmed serving dish and arrange the quince slices around the edge. Mix any juices from the duck with the quince syrup and pour over. Serve immediately.
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