Duck, figs, walnuts, grapes, sherry vinegar and membrillo

Make this in the autumn (fall) when the figs and grapes are sun ripened, rich and sweet. I used delicious black grapes that tasted of port and small black figs from Turkey, which are packed with flavour and spectacular when cooked. Membrillo is a firm quince ‘paste’ or ‘cheese’ from Spain. (You can, of course, make it, but that’s not a recipe for this book.) The thick purée made from it here makes more than you need, but it’s hard to make less and it will keep in the fridge for 2 weeks.