Quince Glazed Duck* Breast Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and pepper.

2. 2

   Cook the Duck

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden. Flip the duck breasts and cook for another 3-4 minutes for medium rare. Remove from the skillet and let rest.

3. 3

   Glaze the Duck

   In the same skillet, add quince paste and honey, stirring to combine. Return the duck to the skillet and coat with the glaze. Cook for an additional 2 minutes.

4. 4

   Caramelize the Parsnips

   Peel and slice the parsnips. In another pan, heat duck fat over medium heat, add parsnips, and sauté until caramelized and tender, about 10 minutes. Season with salt and pepper.

5. 5

   Make the Panzanella

   In a large bowl, combine stale bread, caramelized parsnips, fresh spinach, Manchego cheese, and chopped pistachios. Drizzle with olive oil, season with salt and pepper, and toss to combine.

6. 6

   Serve

   Slice the glazed duck breast and serve over the panzanella salad.