Roasted duck with quince
10 servings
180 minutes
Roast duck with quince is a dish that combines the refined texture of the bird with the fruity sweetness of quince. This recipe has deep roots in Russian cuisine, where rich and aromatic dishes are valued. Quince, due to its tartness, becomes soft and delicately sweet when baked, perfectly complementing the juicy meat of the duck. Lemon and spices add zest and freshness to the dish, while garlic provides a distinctive spicy accent. Baking in a bag helps retain all the juices inside, making the duck extraordinarily tender and fragrant. It is recommended to serve it with baked quince that absorbs the meat juices and becomes an ideal side dish. This dish is perfect for festive gatherings as its flavor is rich, intense, and truly cozy.
1
Cut the quince into quarters and remove the core. Season the duck with salt and pepper, and stuff it with garlic. Place a whole lemon and stems of any herbs you like inside the duck, ginger can be added. Fill the remaining space with pieces of quince, sew or secure with toothpicks. Score the carcass with a knife and drizzle with oil.
- Quince: 3 pieces
- Duck: 1 piece
- Garlic: 10 cloves
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Lemon: 1 piece
- Green: to taste
- Grated ginger: to taste
- Vegetable oil: 2 tablespoons
2
Place the duck in a roasting bag, add the remaining quince. Tie the bag, poke a few holes with a toothpick to prevent it from bursting, and put it in the oven at 180–200 degrees for about 1.5–2 hours.
- Duck: 1 piece
- Quince: 3 pieces
3
Before the end of roasting, cut the bag, pour the duck with juice, and bake until golden brown.
- Duck: 1 piece
4
Serve with baked quince.
- Quince: 3 pieces