Tamarind & Saffron by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9780141957753
Publisher: Penguin Publishing
Published: 2009-12-15T16:00:00+00:00

Duck with Quince

Serves 4

4 duck legs

1 tablespoon olive oil

salt and pepper

2 lemons

1 large quince weighing about 750g (1½lb), or 2 smaller ones

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 tablespoons honey

There are many dishes of duck and chicken with quince in the Islamic world. This one has a sauce with the flavours of Morocco and the quince acquires a caramelized taste.

Rub the duck legs with oil and season with salt and pepper. Put them, skin side up, on a rack over a baking dish in a preheated 230°C (450°F, gas 8) oven for 30 minutes, until the skin is crisp and golden and the flesh still soft and juicy. If you do not have a rack, put them in a baking dish and pour out the fat as it is released. (If you don’t do this the duck will fry in its own fat.) Reserve some of the fat.

Prepare a pan of boiling water acidulated with the juice of ½ a lemon. Wash and scrub the quince and cut into quarters. (This fruit is extremely hard so you will need a large strong knife.) You do not need to peel or core it. Simply remove any blackened ends. Put the quarters quickly (before they begin to go brown) into the boiling water and simmer until just tender (the time can vary between 10 and 30 minutes, depending on how ripe the fruit is). Be careful not to overcook. Drain, and when cool enough to handle, cut away the hard cores and cut each quarter into 3 slices (or 2 if the quinces are small). Set aside.

When the duck is almost ready, fry the quince slices in shallow oil until brown (this gives them a delicious caramelized taste), then lift them out of the pan.

Prepare the sauce: pour 2 tablespoons of the duck fat into a pan, stir in the ginger and cinnamon, the juice of the remaining 1½ lemons and the honey, add a few tablespoons of water and let it bubble up.

Serve the duck legs with the sauce poured over, accompanied by the quince.

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