Mashed pumpkin and steamed snow peas, to serve
Quince Sauce100g tub quince paste
1 Using a sharp knife, score the duck skin in a crisscross pattern. Crush peppercorns and salt in a mortar and pestle. Rub into both sides of duck.
2 Heat oil in a frying pan over a medium to low heat. Cook duck, skin-side down, for 5 minutes. Turn over and sear for 30 seconds. Transfer to a large roasting pan, skin-side up.
3 Return frying pan to a medium heat. Cook plums for 2 minutes on each side, or until golden. Add to roasting pan with duck.
4 Cook in a moderate oven (180C) for 15 minutes. Remove. Cover lightly with foil. Stand for 5 minutes before slicing duck.
5 Meanwhile, to make the quince sauce, place quince paste, balsamic, star anise, juice and stock in a small saucepan over a medium heat. Bring to boil. Simmer for 5 minutes, or until thickened. Season. Remove star anise.6 Serve duck sliced with plums, mashed pumpkin and snow peas. Top with quince sauce.
Copyright © 2013 Yahoo!7
All rights reserved.