Duck Breast with Quince Compote

Ingredients

• 2 duck breast fillets
• 1 Tbsp mixed peppercorns
• 4 quinces
• 100 ml White wine
• 1 untreated orange (juice and zest)
• 2 tbsp honey
• 1 vanilla pod
• 0.5 tsp mustard seeds
• 0.5 tsp Coriander seeds
• Salt

Instructions

1. 1.

   Preheat the oven to 120°C.

2. 2.

   Wash, pat dry, salt the duck breasts and season with crushed peppercorns. Sear skin side for about 5 minutes over moderate heat. Flip to meat side and place on a rack (fat pan underneath) in the preheated oven at 120°C with both lower and upper heat for about 20-25 minutes until pink through.

3. 3.

   Peel, halve, and pit the quinces. Dice two quinces. In a pot combine white wine, orange juice, zest, honey, mustard seeds, coriander seeds, and split vanilla pod. Bring to a boil, add quince pieces, cover and simmer for about 10 minutes until soft. Arrange half of the diced quinces on warmed plates and fill with the remaining diced quinces. Reduce the sauce slightly if desired, then pour over the quinces.

4. 4.

   Remove duck breasts from the oven, let rest for 2 minutes, slice and place atop the quince compote.