Name: Duck leg with bay leaf and quince (Pato con laurel y membrillo)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2 cups (500 ml) chicken stock; 1 lemon, zest finely chopped, lemon flesh sliced; Extra virgin olive oil; 1 garlic bulb, peeled and crushed; 12 duck legs; 4–6 cloves, crushed; ½ teaspoon freshly ground sea salt; ½ teaspoon freshly ground black pepper; Juice of 2 lemons; 3 tablespoon clear honey; 2 cups (500 ml) water; 1 large pinch of saffron; 3 medium quinces, peeled and cored; 12 fresh bay leaves, crushed; 2–3 fresh bay leaves; 14–18 black peppercorns, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This recipe combines two elements that were big favorites in Al-Andalus. The duck used at the time was undoubtedly a mallard, while the very common quince often appeared in safarjaliyya, a tangy lamb stew. Clive is a big fan of duck legs, “so much tastier than duck breast or chicken.” You will need to marinate the duck overnight.

Ingredients

12 duck legs
Extra virgin olive oil
2 cups (500 ml) chi

Method

In a large bowl, combine the marinade ingredients and add the duck legs, turning to cover them well. Refrigerate overnight.

For the quince: In a large saucepan, heat the lemon juice over medium heat. Add the honey, stirring to dissolve, then add the water and bring to a boil. Add the saffron, turn down the heat, and simmer gently for 5 minutes.

Add the whole quinces, turning the