zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Warm Duck, Quince And Walnut Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Warm Duck, Quince And Walnut Salad

    The light pickling here gives the fruit just the right piquancy for use in a savoury dish. You don’t have to sauté the quince slices if you’re happy with them at room temperature. These quinces also work well with other meats – roast pork, sausages or pâtés – they’ll keep in the fridge for a week.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6

    Ingredients

    • Dressing
    • 4 tsp White wine vinegar
    • ½ tsp Dijon mustard
    • 6 tbsp Walnut oil
    • 3 tbsp Light olive oil
    • ½ tsp Caster sugar
    • 2 Quinces, peeled, quartered and cored
    • 100g Caster sugar
    • 150ml Cider vinegar
    • 2 Strips lemon rind
    • 1 Cinnamon stick
    • 3 Star anise
    • 4 Duck breasts, skin on
    • 30g Unsalted butter
    • 200g Baby spinach leaves and watercress
    • 75g Walnut pieces, toasted

    Method

    1. Put the quinces in a saucepan with 150ml water, the sugar, vinegar, lemon rind and spices. Bring to the boil, stirring until the sugar is dissolved, then turn the heat down and poach the quinces for 10–15 minutes until just tender. If you don’t want to use them immediately, keep the fruit in the syrup in the fridge.
    2. Make the dressing by whisking all the ingredients together. Season the duck breasts. Heat a frying pan on a medium heat and cook the duck, skin-side down for 10 minutes. Turn over and quickly brown the other side. Drain off the melted fat. Turn down the heat, cover and cook for another 3 minutes until just rare.
    3. Remove the duck breasts, cover with foil and leave to rest for 3–4 minutes.
    4. Cut the quinces into segments about 2cm thick at the widest part. Melt the butter in a frying pan and sauté them. Carve the breasts into thick, neat slices. Toss the salad leaves, quince slices and walnuts with half the dressing. Arrange the duck with the salad and serve with the extra dressing in a jug.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The Corker recommends- A rounded pinot noir has enough charm to handle the pickled quinces.

    Comments

    Average user rating

    5 stars

    Glossary