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Duck with quince, olives and lentils

A one pot recipe from Australian Gourmet Traveller for duck with quince, olives and lentils.

By Andy Harris
  • Serves 6
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Duck with quince, olives and lentils


  • 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 chicken stock (2 cups)
  • 120 gm green olives (1 cup)
  • 1 lemon, peeled and segmented
  • 125 ml dry sherry (½ cup)
  • 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
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic
  • 400 gm small green lentils (2 cups)
  • 500 ml chicken stock (2 cups)
  • 2 fresh bay leaves
  • 40 gm butter


  • 1
    Cut quince into segments and place in acidulated water.
  • 2
    Combine duck in a bowl with marinade ingredients, season generously and stand for
    at least 30 minutes.
  • 3
    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.
  • 4
    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.
  • 5
    Serve duck with lentils and extra sauce.


Drink Suggestion: Italian Amarone. Drink suggestion by Max Allen

  • Author: Andy Harris