oftt

Duck Breasts with Quince Sauce

by Lisa
Print Email

1 1/2 cups chicken broth
1/3 cup membrillo (quince paste)
4 small or 2 large boneless duck breasts
Salt and pepper
1/4 cup minced shallot
1 teaspoon minced garlic
1/2 cup dry white wine

Combine the chicken broth and membrillo in a blender and puree until smooth.

Place the duck skin-side down in a heavy, large skillet over medium heat. Cook the duck, without moving it, until the fat renders from the skin and the skin becomes golden brown, about 15 minutes. Pour off the fat occasionally.

Season the meat side of the duck breasts with salt and pepper. Loosen the duck from the pan with a spatula. Increase the heat to medium-high and continue cooking the duck skin-side down, until the skin is thin and browned, about 4 minutes. Turn the duck and continue cooking until it is cooked to medium doneness, about 4 minutes longer. Transfer the duck to a plate.

Pour off all but about 1 tablespoon of the fat from the skillet. Add the shallot and garlic and saute for 1 minute. Add the wine and cook, stirring up the browned bits, (deglazing) until the liquid evaporates, about 3 minutes. Add the membrillo mixture and boil until the sauce thickens slightly and is reduced to 1 cup, about 7 minutes. Pour any juices from the duck into the sauce. Season with salt and pepper to taste.

Thinly slice the duck (if desired) and arrange on plates. Spoon the sauce over the duck and serve.

 

--Courtesy of Jeanne Kelley's book, "Blue Eggs and Yellow Tomatoes."

 

 

restaurant news

The Best Two Unhealthy Decisions I ever Made
Italy
by Libby Segal

Image“You know, I once saw an American TV show where someone was eating a fried Oreo.” This was the phrase that poured out my host in Torino’s mouth as we discussed the difference of food in each...

Read more...
The Golden State
Los Angeles
by Sara Mohazzebi

goldenstatelogo.jpgTwo years ago, I made a decision that forever changed my dining experience. I stopped being friends with anyone who doesn’t like to eat. Living in Los Angeles, the city of beautiful people, this...

Read more...
Eastern Standard Kitchen
Boston
by Kitty Kaufman

escalamariThese guys are pros at brasserie: noisy, friendly, and day or night, busy. If you're upstairs at Boston's Hotel Commonwealth, nix room service and come on down when breakfast rolls at 7 with...

Read more...
Sandwich Heaven in London
London - British Isles
by Ilene Amy Berg

cheese02.jpgI don’t get it, I really don’t.  Some people still think that London has lousy food.  London has fabulous food.  The city has seen an intense food revolution in the last 15 years or so, and cooks...

Read more...