Five-Spice Duck Breasts with Caramelized Quince
Five-Spice Duck Breasts with Caramelized Quince is a gluten free, dairy free, and primal main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 217 calories, 34g of protein, and 8g of fat each. Head to the store and pick up garlic cloves, pepper, green onions, and a few other things to make it today. To use up the quinces you could follow this main course with the Quince-Apple Crisp as a dessert.
Instructions
Reserve 4 quince quarters and 3/4 cup poaching liquid from Poached Quinces. Reserve remaining quince quarters and liquid for another use.
Cut 4 quince quarters into cubes; set aside.
Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag.
Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.
Remove duck from marinade; discard marinade.
Sprinkle duck evenly with salt and pepper.
Heat a large ovenproof skillet over medium-high heat.
Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute.
Bake at 400 for 15 minutes or until a thermometer registers 160 (medium) or until desired degree of doneness.
Remove duck from pan, reserving 2 teaspoons drippings in pan.
Place duck, skin side down, on a cutting board or work surface.
Brush meaty side of duck with remaining 1/4 cup poaching liquid.
Heat reserved drippings in pan over medium-high heat.
Add cubed quince quarters; saut 5 minutes or until golden brown.
Remove from heat; stir in sliced green onions.
Remove skin from duck; discard.
Cut duck diagonally across grain into thin slices. Divide duck slices evenly among each of 4 plates; top each serving with 1/4 cup quince mixture.
Wine note: These duck breasts have it all--sweetness from the Poached Quinces, richness from the duck, and spiciness from the five-spice powder. Is there one wine that can act as a perfect counterpoint? Yes: pinot noir. A top pinot will have the acidity to balance the richness of the duck while possessing grace notes of ripe fruit and spiciness to mirror the quince and five-spice powder. A terrific choice: Alderbrook Pinot Noir 2002 from California's Russian River Valley ($24). -Karen MacNeil