Duck and poached quince with Chinese broccoli recipe
- Cuisine: Greek
2 tbs sugar
3 cinnamon quills
4 bay leaves
6 whole cloves
½ tsp coriander seeds
2 tbs lemon juice
2 cups water
One duck breast, skin on
½ tsp sea salt
½ ground cumin
1 tbs olive oil
½ cup julienned leek
½ cup julienned carrot
¼ red onion, julienned
1 bunch Chinese broccoli (gai lan)
More extra virgin olive oil
Peel and core quince and save skin and core to be used later. Slice into quarters lengthways.
Place quince, sugar, cinnamon, bay leaves, cloves, coriander seeds, lemon juice and water in a saucepan. Bring to the boil, stirring constantly till quince is cooked but still firm.
Remove quince pieces from saucepan and add peel and core to the liquid. Boil till liquid becomes ruby coloured then strain into a medium jug.
Place duck breast in a small bowl and rub in sea salt and cumin. Pour in ¼ cup of the quince syrup and olive oil and leave to marinate for 2 hours.
Place marinated duck breast directly into large fry pan on a high heat for approx 2 mins each side so that the meat is sealed. Remove duck from pan and pour in white wine to de-glaze pan. Add quince pieces and cook for a further 2-3 minutes.
Place the julienned vegetables in a baking tray, add the duck and quince pieces and bake together in a moderate over (170 degrees) for 45 minutes.
Steam or blanch the Chinese broccoli and drizzle with olive oil.
Place the broccoli on a plate, arrange the julienned vegetables on top and the duck breast, sliced, plus the quince pieces. Pour over the remaining quince syrup and serve.
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For this raw meat dish, make sure the mince is very fresh with a bright pink colour, and contains little to no fat. To achieve the very fine mince the meat should be put through a mincer two or three times.
A condiment made from fermented soya beans and salt which forms a basic ingredient in both Japanese and Chinese cooking.