Roast Duck with Membrillo

Name: Roast Duck with Membrillo (Pato asado con membrillo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 onion; Moros y Cristianos, to serve; 1 Barbary or Gressingham duck, about 2.25–2.75 kg, with its giblets; 1 Barbary or Gressingham duck, about 2.25–2.75 kg, with its giblets; sea salt and black pepper; sea salt and black pepper; 2 bay leaves, preferably fresh; 1 carrot; 2 bay leaves, preferably fresh; 120 g membrillo (quince paste, see Spanish Suppliers); 120 g membrillo (quince paste, see Spanish Suppliers); 200 ml duck stock; 200 ml medium oloroso sherry (see Sherry Suppliers); a few black peppercorns; 2 cloves

Pato asado con membrillo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We always feel that savoury dishes cooked with fruit should have the warning ‘approach with extreme caution’ because, although sweet/savoury dishes can be sublime, it is a delicate balance to achieve.

Ingredients

1 Barbary or Gressingham duck, about 2.25–2.75 kg, with its giblets
Moros y Cristianos,

Europe
Spain
Main course
Mediterranean
Gluten-free
Spicy

Method

Dry the skin of the duck thoroughly with kitchen paper, inside and out, and prick all over with a fork to help release the fat during cooking. Cut off the wing tips for the stock. If possible, leave in a cool, dry place for a few hours to dry further, or uncovered in the fridge overnight.

Preheat the oven to