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 Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
Via Alloro
Los Angeles
by Annie Stein

FrontofGrillWhen relatives come for the holidays in the words of the Eagles, it can be “heaven or it can be hell”. In our case it was delicious!

My favorite Aunt and Uncle escaped the blistering cold of NYC...

Read more...
The Royal China Restaurant
London - British Isles
by Carolan Nathan

royalchina2When visiting London recently and wanting to try some of the vaunted restaurants there I was fortunate to find The Royal China Restaurant which together with its sister/brother Sun aptly called...

Read more...
New Shanghai Seems Like Old Times
Boston
by Kitty Kaufman

playmepianoThings we like about Chinatown: it's close, you can park on the street and there's always adventure. This is one of those days: not only do we park but there's a piano on the sidewalk under the...

Read more...