(0 item) - $0.00

You have no items in your shopping cart.

Duck Breast with Quince Sauce

Duck Breast with Quince Sauce

Recipe by Claire Aldous

Serves 4

4 Gameford Lodge duck breasts

Herb Paste:
1 tsp Spice Trader fennel seeds , toasted and ground
1 Tbsp rosemary, finely chopped
2 cloves garlic, crushed
1 tsp sea salt
1 Tbsp Extra virgin olive oil (EVO)

Quince Sauce:
¼ cup Pedro Ximenez sherry
¼ cup raisins
1 clove garlic, crushed
1 small sprig thyme
100g quince paste
1 cup freshly squeezed orange juice, strained
1 cup Sabato beef stock
Sea salt and freshly ground black pepper
1 Tbsp Italian parsley, chopped


Using a very sharp knife, lightly score the skin of the duck breasts in a crisscross pattern. Mix all the paste ingredients together and spread over the flesh side of the duck.

Heat a saute pan over a low heat. Season the skin with salt. Place skin side down and cook for 10 minutes until golden and crisp and a lot of the fat has rendered into the pan. Turn the duck over and cook for a further 4-5 minutes. This will give you medium-rare duck but cooking time will depend on the thickness of the meat.
Transfer to a plate, cover loosely and rest for 5 minutes.

To make the quince sauce put all the sauce ingredients except the parsley in a small saucepan and bring to the boil, stirring to dissolve the quince paste. Season and simmer for about 30 minutes or until syrupy and reduced by half to about 1½ cups.

To serve: Slice the duck thinly on the diagonal and arrange on a serving platter. Add the parsley to the quince sauce and spoon over the duck. Delicious with potato gratin.

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.