Duck and poached quince with Chinese broccoli

• Gluten free

• Meat

  • 1 Duck breast, skin on

• Produce

  • 4 Bay leaves
  • 1/2 cup Carrot
  • 1 bunch Chinese broccoli
  • 1/2 cup Leek
  • 1 Quince
  • 1/4 Red onion

• Condiments

  • 2 tbsp Lemon juice
  • 1 Quince and syrup

• Baking & Spices

  • 3 Cinnamon quills
  • 6 Cloves
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Sea salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1 splash White wine

• Liquids

  • 2 cups Water

Found on nonnascooking.com

Description

Directions

• To make the quince and syrup, peel and core quince and save skin and core to be used later. Slice into quarters lengthways.
• Place quince, sugar, cinnamon, bay leaves, cloves, coriander seeds, lemon juice and water in a saucepan. Bring to the boil, stirring constantly till quince is cooked but still firm.
• Remove quince pieces from saucepan and add peel and core to the liquid. Boil till liquid becomes ruby coloured then strain into a medium jug. Set aside to cool to room temperature.
• Place duck breast in a small bowl and rub in sea salt and cumin. Pour in ¼ cup of the quince syrup and olive oil and transfer to the refrigerator to marinate for 2 hours.
• Preheat oven to 170ºC. Place marinated duck breast directly into a frying pan over high heat for approximately 2 minutes each side so that the meat is sealed. Remove duck from pan and pour in just enough white wine to deglaze the pan. Add quince pieces and cook for a further 2-3 minutes.
• Place the julienned vegetables in a baking tray, add the duck and quince pieces and bake together for 45 minutes.
• Steam or blanch the Chinese broccoli and drizzle with extra virgin olive oil. Slice the duck breast thinly.
• Place the Chinese broccoli on a plate, arrange the julienned vegetables on top and the duck breast, plus the quince pieces. Pour over the remaining quince syrup and serve.