Duck pairs wonderfully with any sweet fruit. Here, the combination of sweet quince and honey, melded with savory duck, makes for a rich and elegant dish perfect for this time of year. Serves 4 to 6.

Ingredients:

– 4 duck breasts

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoon olive oil

– 4 tablespoons (1/2 stick) butter or substitute

– 3 shallots, chopped

– 1/2 teaspoon ground ginger

– 2 teaspoons ground cinnamon

– Juice of 1 lemon

– 1/2 cup port wine of red wine

– 2 cups low-sodium chicken broth (or water)

– 3 large quinces, cored, washed, and sliced

– 1/4 cup honey

Directions:

1. Rinse the duck breasts and pat them dry.

2. Score the skin side of each breast and season with salt and pepper.

3. In a large sauté pan, sauté the breasts on medium heat until the skin in crispy. You may have to do this in batches. As they brown, transfer them to a platter.

4. Discard all but 3 tablespoons of the duck fat.

5. Return the sauté pan to medium heat, add the oil and butter, and sauté the shallots for 5 minutes or until translucent.

6. Add the ginger, cinnamon, and lemon juice.

7. Add the wine and deglaze the pan, using a wooden spoon to spare up all the browned bits from the bottom of the pan.

8. Add the broth, bring to a boil, and lower the heat. Add the quinces and simmer for 1 hour until the sauce is reduced by half and the quinces are tender.

9. Stir in the honey and cook for an additional 5 minutes.

10. Slice the duck breasts on the diagonal and arrange on a serving platter.

11. Spoon the sauce on the duck and surround with quinces.

Happy cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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