Ingredients
2 duck breasts, about 300 g
2 quinces
1 bottle of Banyuls
pinch of cinnamon, mace, star anis, 4 cloves
1 tbsp of sugar
Xérès vinegar
butter - cubed
Method
Peel the quinces and cut into 4’s.
Pour the Banyuls into a pan and add the quinces, spices and sugar and bring to the boil,
Leave bubbling for about 5 mins then cover and leave to cool
Score the duck breast skins, and placing them skin down cook gently over a low heat, removing the fat from the duck, leave to cook for roughly 6 mins then turn the heat up high and cook for a further 3 mins. They should be cooked to pink.
Remove the breasts form the heat, cover with foil and keep warm
Throw away the fat from the pan, and gently reheat the quinces, add a splash of the vinegar add a little of the wine you used to cook the quinces with and reduce ending with a strong sauce. To this mix in using a whisk a few cubes of cold butter, cube by cube, until you end with a creamyish sauce
Cut the duck breasts into strips and serve on warm plates with slices of the quinces and some sauce poured over.
