Restaurants›BCN Taste & Tradition›Grilled Duck Breast Served With Quince, Idiazábal Cheese Sauce, Pine Nuts And Balsamic Vinegar Reduction Recipe

Grilled Duck Breast Served With Quince, Idiazábal Cheese Sauce, Pine Nuts And Balsamic Vinegar Reduction Recipe

Inspired by BCN Taste & Tradition
Time1h
Serves2

Magret de pato a la brasa servido con membrillo, salsa de queso Idiazábal, piñones y reducción de vinagre balsámico

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Ingredients

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Duck Breast

Quince

Idiazábal Cheese Sauce

Pine Nuts

Balsamic Vinegar Reduction

Method

Prepare Duck Breast

1

Score the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

2

Grill the Duck

Preheat a grill or grill pan over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-6 minutes for medium-rare. Remove from heat and let rest.

Prepare Quince

3

Heat Quince Paste

In a small saucepan, combine the quince paste and water. Heat over low heat until it melts into a smooth sauce. Set aside.

Prepare Idiazábal Cheese Sauce

4

Make Cheese Sauce

In a saucepan, melt the butter over medium heat. Add heavy cream and bring to a simmer. Gradually whisk in the grated Idiazábal cheese until melted and smooth. Season with salt and pepper to taste.

Prepare Pine Nuts

5

Toast Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently. Remove from heat and set aside.

Prepare Balsamic Vinegar Reduction

6

Make Reduction

In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat to low and simmer until reduced by half and slightly thickened. Set aside.

Assembly

7

Plate the Dish

Slice the duck breast and arrange on a plate. Drizzle with the Idiazábal cheese sauce, add a dollop of quince paste, sprinkle with toasted pine nuts, and finish with a drizzle of balsamic reduction.