Duck Breast With Quince Compote
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2duck breasts (magrets), about 1 pound each
- 1teaspoon Chinese five-spice powder
- Salt and ground black pepper
- ½cup thinly sliced shallots
- 2quinces, peeled and cored, in slices ÂĽ inch thick
- 2tablespoons sugar
- 1½cups chicken stock
- ½cup dry red wine
- 1tablespoon hoisin sauce
Nutritional analysis per serving (6 servings)
191 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 18 grams protein; 658 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with ÂĽ teaspoon five-spice powder, and season with salt and pepper.
- Step 2
Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
- Step 3
Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove ½ cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
- Step 4
Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.
Private Notes
Comments
I think this would work also with a nice pork chop or pork loin cut into medallions. I work as a private cook for a family of 4 and they all loved it with the Duck. My own family I'm going to try with Pork
The flavors were very good. I'm always looking for recipes that use quince, which I love. Next time I will focus on searing the skin a liitle more until crisp. I like that additional texture. Soggy duck skin is less interesting.
Quinces weren't in the market when I made this for a Christmas dinner (go figure!), so I made a compote of apples instead. An amazing, and not fussy holiday meal. Will make again, and pray to the quince gods!
So glad I found this recipe. Substituted pear for the quince since quinces were not available. In my oven, I set the oven for 200 degrees F and checked it at about 50 minutes. It was 135 internal temp so I took it out. It was medium. Next time I would have taken it out even sooner since we like duck breast rare. Other than that, the dish was excellent.
Made the compote for some lamb ribs (slow roasted at 225 with salt, pepper and 5 spice for 3.5 hours then broiled briefly). Used cooked quince so eliminated the stock except for the hoisin mixture. Kokuho rice and collar greens for sides.
Use the fat from browning the duck breast to saute the shallots.
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