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



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 and saute until golden. Add the shallots to the duck legs.

Discard any fat from the duck, add the sherry to the pan and simmer for a few minutes. Scrape the pan with a wooden spoon to loosen the brown caramelised meat juices.

Add the chicken stock, quince, vinegar, bay leaf and 500ml water to the pan, bring to a simmer and pour over the duck.

Cover the duck and place in the oven. Cook for 1 ½ to 2 hours or until the legs are tender.

Remove from the heat and let them cool for one hour.

Meanwhile, lightly toast the walnuts in the oven, cool and pound in a mortar and pestle.

Strain all the braising liquid from the cooked duck, pour into a pan, simmer and reduce the liquid by half.

Add the walnuts and cook another 15 minutes. The sauce should thicken slightly.

Cut the duck legs in half and return to the sauce. Gently cook a further 15 minutes to warm through.