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Duck with quince, olives and lentils

You'll need

  Duck 1 quince, peeled and cored 3 duck breasts, halved, skin pricked with a fork 3 duck marylands, halved at joint, skin pricked with a fork 2 tbsp extra-virgin olive oil 500 ml (2 cups) chicken stock 120 gm (1 cup) green olives 1 lemon, peeled and segmented   Marinade 125 ml (½ cup) dry sherry 1 tsp ground cumin 1 lemon (zested rind and juice of) 3 flat-leaf parsley stems, cut into 3 cm pieces 1 onion, cut into thick wedges 5 cloves garlic   Lentils 2 tbsp extra-virgin olive oil 3 cloves garlic 400 gm (2 cups) small green lentils 500 ml (2 cups) chicken stock 2 fresh bay leaves 40 gm butter


  • 01
  • Cut quince into segments and place in acidulated water.
  • 02
  • Combine duck in a bowl with marinade ingredients, season generously and stand for at least 30 minutes.
  • 03
  • Preheat oven to 190C. Remove duck from marinade, dry on kitchen paper and season to taste, remove onion and garlic and reserve marinade liquid. Heat 1 tbsp olive oil over medium heat in a cast-iron casserole and cook duck for 2 minutes on each side or until brown and fat has been released, then transfer to a bowl. Drain off fat, add remaining olive oil, and cook reserved onion and garlic for 3 minutes or until soft. Add drained quince and cook for another 2 minutes. Return duck to casserole, add marinade liquid and stock, stir and bring to boil. Cover and bake for 30 minutes, add olives and lemon and cook for another 15 minutes.
  • 04
  • Meanwhile, for lentils, heat olive oil over medium heat in a saucepan, add garlic and lentils and cook for 5 minutes. Add chicken stock and bay leaves, simmer for 20 minutes over low heat until lentils are tender, add butter and season just before serving.
  • 05
  • Serve duck with lentils and extra sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Italian Amarone.

Featured in

Jun 2007

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