Sunday at the Pub

This dish is more of a dinner party stunner than a quick, Monday night go-to. The combination of luscious poached quince, juicy medium-rare duck breast, crispy duck fat-fried potatoes, and the acidic hit of the hazelnut-orange relish is worth the effort. That said, you can poach the quince ahead of time and store it in the cooking liquid for at least a week, making a bit less to do on the given evening. The poaching liquid is delicious as a pre-dinner cocktail cut with some soda water (and