4 large duck breasts
3 T orange zest
1 1/2 T ground anise
1 1/2 tsp freshly ground nutmeg
4 quince, peeled, cored and sliced
2 cups sweet dessert wine
Coarse grey sea salt and pepper

You will also need:
Small bowl
Med. container with cover
Large saucepan
Paper towels

Score the skin of the duck breasts in a diamond pattern.   

Mix together the orange zest, anise and nutmeg.  Rub the duck breasts with the spice mixture.  Cover and set aside for about 20 minutes. 

Place the quince slices and the wine into a large saucepan and bring the mixture to a boil.  Reduce the heat to low and poach the quince until it is tender, about 20 minutes.  Remove from the heat and set aside. 

Rub most of the spice mixture off the duck breasts with a paper towel.  Season the duck breasts with the coarse sea salt and pepper. 

Preheat the oven to 425 degrees F. 

Place the duck breasts skin-side down in a dry pan over medium-high heat on top of the stove.  Cook until the skin is browned, about 5 minutes.  Pour off the fat. Flip the breasts over so that the skin side is up in the pan.  Place the pan in the oven and roast the duck for about 8 minutes.  Remove the duck breasts from the pan and wrap each one in foil.  Let them rest for 15 minutes. 

Slice the duck breasts.  Serve them with the poached quince on the side. 

Serves 6-8.

Comments are closed.