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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 Iblea sea salt
1 Tbsp extra virgin olive oil

Quince Sauce:
¼ cup Pedro Ximenez sherry
¼ cup raisins
1 clove garlic, crushed
1 small sprig thyme
100g quince paste
1 cup strained, freshly squeezed orange juice
1 cup Sabato beef stock
Iblea 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.


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