Duck Legs with Quinces

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

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