Duck1 quince, peeled and cored3 duck breasts, halved, skin pricked with a fork3duck marylands, halved at joint, skin pricked with a fork2 tbsp extra-virgin olive oil500 ml (2 cups) chicken stock120 gm (1 cup) green olives1 lemon, peeled and segmented Marinade125 ml (½ cup) dry sherry1 tsp ground cumin1 lemon (zested rind and juice of)3 flat-leaf parsley stems, cut into 3 cm pieces1 onion, cut into thick wedges5 cloves garlicLentils2 tbsp extra-virgin olive oil3 clovesgarlic400 gm (2 cups) small green lentils500 ml (2 cups) chicken stock2 fresh bay leaves40 gm butter
Cut quince into segments and place in acidulated water.
Combine duck in a bowl with marinade ingredients, season generously and stand for
at least 30 minutes.
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.
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.