Orange and Quince Duck Legs

 

Whenever I’m lucky enough to find quince at the store, I immediately grab a few. It is such a wonderful and versatile fruit, and it is a real shame its’ season is fairly short.
On top of being such a fragrant fruit, quince has so much pectin in it, it is no wonder that its’ main use is in making jams, jellies and fruit pastes. Quince is also great for making Pate de Fruit, a recipe I have shared a while ago, and can be found HERE.
However, the uses of quince are not limited to sweet dishes. All over the Mediterranean and the Middle East, quince is used in many savory dishes, mainly in lamb or meat stews. Quince adds its unique aroma, slight acidity and subtle sweetness to the dishes, while it thickens the sauce at the same time.
As I was about to make my version of Duck à l’orange, I’ve decided it can only benefit from the addition of quince. The result turned out to be even better than the original, so I will surely use this recipe again. The duck was almost falling off the bones, and was perfumed with orange and quince aroma, while the quince kept its shape and was so tasty on its own right.
I served the dish with plain couscous, but polenta or rice are also great on the side. This festive and aromatic dish is perfect for the holidays season. Try it and enjoy.

Makes: 4-6
Prep time: 30 minutes
Cooking time: 2 hours

Ingredients:
3 duck legs (about 1.5 lb, 750 grams), preferably fresh, at room temperature (If using frozen, thaw slowly in the fridge overnight)
1 Tbs salt
½ tsp freshly ground four peppers mix
3 large oranges
1 cup chicken stock
2 Tbs cider vinegar
2 medium size quince
¼ cup sugar
2 Tbs water
3 bay leaves

1. With a sharp knife, make a few superficial cuts in the duck’s skin (this will help release the fat), and separate the drumsticks from the thighs.
2. Heat a medium size wide pot over medium-high heat. Add the duck pieces, skin side down, and fry, in its own rendered fat, for about 5 minutes, until the skin is deep golden. Turn over and fry for 3-4 minutes. Transfer to a plate lined with paper towels. Scatter 1 tsp salt and ¼ tsp pepper over. Drain the fat from the pot (keep it – it’s great for roasted potatoes!), and clean it.
3. With a vegetable peeler, remove the zest of 1 orange, and cut it into thin strips with a sharp, heavy knife. Place in a small bowl, and top with boiling water. Let stand for a minute, and drain. Juice all three oranges and measure 1¼ cups juice. Mix with the chicken stock and vinegar and set aside.
4. With a heavy, sharp knife, cut the unpeeled quinces into quarters. Remove the cores and cut into medium size cubes. (Don’t peel them, as the cubes will not keep their shape during cooking if peeled.)
5. Preheat the oven to 300F (150C).
6. Mix the sugar and 2 Tbs water in the pot, and cook over medium-high heat until the syrup changes its color to amber. (Make sure not to wait too long, or the caramel will become bitter.) Carefully, pour the orange juice/chicken stock mix into the pot. (Don’t be alarmed if the caramel lumps out, it will dissolve later on). Add the bay leaves and the remaining salt and pepper. Mix and bring to a boil.
7. Add the duck pieces, in one layer, and top with the quince cubes and orange zest. Cover the pot and cook for 5 minutes, on the verge of boiling, then transfer to the preheated oven.
8. After 1 hour, reduce the oven temperature to 220F (105C) and uncover the pot. Braise for about 40 minutes longer, basting occasionally, until the duck is very tender and almost falls off the bone, the quince soft and the sauce reduced.
9. Take the pot out of the oven and place it over medium-high heat. Bring to the verge of boiling, and cook for 3-4 minutes, to reduce the sauce further. Taste and adjust seasoning if needed. Serve hot.