A duck breast, quince, honey and spices . With these golden quinces which will turn red when cooked, this princely duck breast quivering in the pan and this touch of honey and spices, it is almost certain that a firm appetite will manifest itself in the kitchen, significantly reducing your daily stress. Here is a recipe whose result will be a beautiful plate, generous, sweet and sour, spicy.

Meat, yes, but local!

Don't skimp on the quality of the duck breast. We can't say it enough, it's all there. Choose breasts - or fillets - but of farm quality , otherwise you will only have watery, pale and poor-flavored meat. If you don't order from Cella, look in your region: you will inevitably find a small producer nearby. “For information”, as it is said in the Friday emails, avoid breasts or flat fillets. A beautiful piece must be firm, rounded, colorful.

Grid the skin of the duck breast

Now that we have recited our revolutionary catechism, we give you here a technique: the skin grid. Take care of this essential step! Simply cut a paring knife blade into the skin to allow the heat to penetrate the meat and obtain even cooking.

Regarding cooking, the oven is suitable, of course. Here we prefer cooking in a pan. A question of habit but also of taste.

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Ingredients

• 4 quinces
• 2 duck breasts
• 2 tablespoons of honey
• 50 g of churned butter from Lehmann
• 1 tablespoon grapeseed or olive oil
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 pinch of powdered ginger
• flower of salt
• freshly ground pepper

Preparation

1. Remove the duck breasts from the refrigerator 30 minutes before cooking, cut the skin into a grid by making an incision with your knife. Make a section every 3cm. Reserve.
2. Peel the quinces, cut into quarters and extract the seeds.
   With a paring knife, cut your quince quarters into slices.
   In a casserole dish, brown the quinces in butter. Pour in the honey and pinches of spices. Mix gently. Close the casserole and let everything simmer for 40 minutes over low heat. Be sure to mix everything together from time to time with a wooden spoon.
3. Take your duck breast again. For ideal cooking, salt both sides of the duck breast.
4. Heat the pan to high. Pour in the oil. Place the duck breast skin side down and reduce the heat to medium. Cook for 5 to 7 minutes on the skin side. Sprinkle the meat with its juice. Turn over and count the same amount of time depending on whether you want it rare or pink.
5. Remove the meat, wrap it in foil for 5 minutes.
6. Uncover the meat, place it on a board and cut the slices at an angle, maximum 1cm thick.
7. Arrange the candied quince on the plate then the slices of duck breast. Salt with fleur de sel. Pour the quince juice nicely over the meat and the quinces.

A restaurant tip?

Serve as in a restaurant with hot plates. It's simple, just place your plates directly on the oven rack - not on the baking tray - and let them heat for 25 minutes at 80°C. If your oven does not offer this low temperature, heat for 20 minutes at 180°C. Once off, open the oven and wait 5 to 10 minutes for them to cool.

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone. Our customer team will be happy to answer you.