Honey-duck with quince and onion vegetables

Name: Honey-duck with quince and onion vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Shallots; 1 kg Quinces; 1 kg Potatoes; 7-10 Tbsp Salt; 1 collar Parsley; 4 Duck breast fillets (approx. 200 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 250 ml Cider; 1/4 Vanilla pod; 2 TEASPOONS Honey

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Shallots
1 kg Quinces
1 kg Potatoes
7-10 Tbsp Salt
1 collar Parsley
4 Duck breast fillets (approx. 200 g each)
7-10 Tbsp Pepper
1 TABLESPOON Sugar
250 ml Cider
1/4 Vanilla pod
2 TEASPOONS Honey

Directions

1
Peel and halve the shallots. Wash quinces thoroughly, quarter them, remove seeds, peel and cut the flesh into slices. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck the leaves from the stalks and chop them, except for something to garnish
2
Wash the meat, dab dry and make a diamond-shaped incision on the skin side. Season with salt and pepper. Place breasts on the skin side first in a cold roasting pan. Heat the roaster and fry the breasts for about 6 minutes. Turn and cook in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 20 minutes.
3
Caramelise the sugar in a pot. Add quinces and shallots, deglaze with cider. Halve the vanilla lengthwise and scrape out the pulp. Season quinces with salt and vanilla. Bring to the boil and braise for about 10 minutes
4
Remove meat from the oven and heat the oven (grill function 240 °C). Spread a thin layer of duck skin with honey. Caramelise under the grill for about 2 minutes. Drain potatoes, add parsley and toss in