Duck Legs with Quinces

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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