Directions:
- Reserve 4 quince quarters and 3/4 cup poaching liquid from Poached Quinces. Reserve remaining quince quarters and liquid for another use. Cut 4 quince quarters into cubes; set aside.
- Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag. Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.
- Preheat oven to 400°.
- Remove duck from marinade; discard marinade. Sprinkle duck evenly with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute. Place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove duck from pan, reserving 2 teaspoons drippings in pan. Place duck, skin side down, on a cutting board or work surface. Brush meaty side of duck with remaining 1/4 cup poaching liquid.
- Heat reserved drippings in pan over medium-high heat. Add cubed quince quarters; sauté 5 minutes or until golden brown. Remove from heat; stir in sliced green onions.
- Remove skin from duck; discard. Cut duck diagonally across grain into thin slices. Divide duck slices evenly among each of 4 plates; top each serving with 1/4 cup quince mixture. Serve immediately.
- Wine note: These duck breasts have it all-sweetness from the Poached Quinces, richness from the duck, and spiciness from the five-spice powder. Is there one wine that can act as a perfect counterpoint? Yes: pinot noir. A top pinot will have the acidity to balance the richness of the duck while possessing grace notes of ripe fruit and spiciness to mirror the quince and five-spice powder. A terrific choice: Alderbrook Pinot Noir 2002 from California's Russian River Valley ($24). -Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.11 Kcal (109 kJ) | ||
| Calories from fat | 4.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 7% | |
| Sodium | 306.23mg | 13% | |
| Potassium | 16.43mg | 0% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 6.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.75 Kcal (535 kJ) | ||
| Calories from fat | 20.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 1% | |
|---|---|---|---|
| Cholesterol | 99.13mg | 7% | |
| Sodium | 1498.42mg | 13% | |
| Potassium | 80.4mg | 0% | |
| Total Carbs | 5.29g | 0% | |
| Sugars | 0.55g | 0% | |
| Dietary Fiber | 2.04g | 2% | |
| Protein | 20.81g | 9% | |
| Vitamin C | 5.6mg | 2% | |
| Iron | 3.2mg | 4% | |
| Calcium | 31.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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