Duck Braised With Quince

Duck Braised With Quince Andrew McConnell is one of Australia’s most respected chefs. Here he shares one of his duck recipes: Serves 4 3 tablespoons olive oil 4 large duck legs 8 shallots 1 glass of dry sherry 500ml chicken stock 80g quince paste diced 1 tablespoon red wine vinegar 1 bay leaf 40g walnuts   Method Preheat oven to 160C. In a large fry pan, heat olive oil. Lightly salt the duck legs and gently saute until golden all over. Remove the duck legs and place in a snug-fitting braising dish (casserole). Peel the shallots, add to the pan…

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