Duck Legs with Quinces

Name: Duck Legs with Quinces
Yield: Serves 4
Ingredients: salt; 300 ml/½ pint strong duck stock; 4 duck legs, trimmed of surplus fat; 25 g/1 oz duck fat or butter; 25 g/1 oz butter; juice of ½ orange; freshly ground black pepper; 25 g/1 oz redcurrant jelly; 1 tablespoon flour; 4 tablespoons brandy; 1 large or 2 small quince(s); 300 ml/½ pint red wine; 1 strip of orange zest

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Another dish of duck with fruit, which is always a pleasing combination. This time I use the more robust legs, and scented quinces. If the duck comes complete with liver, dice it and sauté briefly, then serve on little squares of bread fried in duck fat, alongside the cooked duck.

Ingredients

1 large or 2 small quince(s)
4 duck legs, trimmed of surplus fat
4 tablespoons brandy

Main course

Method

Peel, quarter and core the quince(s). Put the trimmings into a pan with a generous 300 ml/½ pint cold water. Bring to the boil and simmer for 15 minutes. Strain and reserve the juices. Slice the quin