I can recommend this one - really good.
Warm Duck, Quince And Walnut Salad
The light pickling here gives the fruit just the right piquancy for use in a savoury dish. You don’t have to sauté the quince slices if you’re happy with them at room temperature. These quinces also work well with other meats – roast pork, sausages or pâtés – they’ll keep in the fridge for a week.
Preparation time 10 minutes
Cooking time 20 minutes
Total time: 30 minutes
Serves: 6
Ingredients
2 Quinces, peeled, quartered and cored
100g Caster sugar
150ml Cider vinegar
2 Strips lemon rind
1 Cinnamon stick
3 Star anise
4 Duck breasts, skin on
30g Unsalted butter
200g Baby spinach leaves and watercress
75g Walnut pieces, toasted
4 tsp White wine vinegar
½ tsp Dijon mustard
6 tbsp Walnut oil
3 tbsp Light olive oil
½ tsp Caster sugar
Method
Put the quinces in a saucepan with 150ml water, the sugar, vinegar, lemon rind and spices. Bring to the boil, stirring until the sugar is dissolved, then turn the heat down and poach the quinces for 10–15 minutes until just tender. If you don’t want to use them immediately, keep the fruit in the syrup in the fridge.
Make the dressing by whisking all the ingredients together. Season the duck breasts. Heat a frying pan on a medium heat and cook the duck, skin-side down for 10 minutes. Turn over and quickly brown the other side. Drain off the melted fat. Turn down the heat, cover and cook for another 3 minutes until just rare.
Remove the duck breasts, cover with foil and leave to rest for 3–4 minutes.
Cut the quinces into segments about 2cm thick at the widest part. Melt the butter in a frying pan and sauté them. Carve the breasts into thick, neat slices. Toss the salad leaves, quince slices and walnuts with half the dressing. Arrange the duck with the salad and serve with the extra dressing in a jug.
