88 GOURMET TRAVELLER
1 largequince(450gm)
100 gmcastersugar
220 mlmead(seenote)
1 litre(4cups)butcher-
qualityduck,vealor
brownchickenstock
4 duckbreasts(200gmeach),
sinewtrimmedandskin
lightlyscored
Licoriceherb(seenote)
orbabyrocket,toserve
LICORICECRUMB
50 gmblackolives
20 gmbrownsugar
2 tbspalmondmeal
4 smallstaranise,
dry-roasted(see cook’s
notesp152)1 Forlicoricecrumb,submerge
olivesin a smallsaucepanof
coldwaterandbringtotheboil.
Drain,andrepeatthreetimes
withfreshwater.Drainwell,then
coarselychopolivesandpatdry
withpapertowelsuntilnomore
water is visible (this is veryimportant;moisturewillmeltthe
sugarandalsotakemuchlonger
todryin oven).Placeolives,
sugar,almondmealandstar
aniseona bakingtraylined
withbakingpaper.Transferto
a dehydratororverylowoven
(45°C,oraslowasit willgo)
andbakeuntilmixtureis dry
(10-12hours).Transfertoa spice
grinderormortarandpestle
andgrindtoa finecrumb.
2 Peelquince,reserving
skin,andcutintoquarters
lengthways,thencutoutand
reservecore.Meanwhile,
combinesugarand500ml
waterina saucepanandbring
toa simmer.Addquinceand
reservedpeelandcores,cover
witha pieceofbakingpaper,
reduceheattolowandpoach,
turningquinceoccasionally,
untiljusttenderandlightly
coloured(25-30minutes).
Removequince,strainsyrup,
discarding peel and cores, thencooksyrupovermedium-high
heatuntilreducedtoa glaze
(13-15minutes).Reduceheat
tolow,returnquincetopan,
andcook,turningoccasionally,
untilwellcoated(1-2minutes).
Coolinsyrup,thentrimand
cutintothickwedges.
3 Addstocktoa saucepanover
mediumheat,bringtoa simmer,
andcookuntilreducedbyhalf
(20-25minutes).Meanwhile,in
a separatesaucepan,simmer
200mlmeadovermedium-high
heatuntilreducedto1½tbsp
(10-12minutes).Pourreduced
meadintostockandcook
untilsauceis reducedto150ml
(10-12minutes).Stirthrough
remainingmeadandkeepwarm.
4 Meanwhile,preheatoven
to180°C.Lightlyseasonduck
withseasalt.Placeduck,skin
side-down,ina largeovenproof
non-stickfryingpan,thenplace
panovermediumheat.Cook
duck, draining fat from time totimeuntilskinis deepgolden
andcrisp(12-15minutes).Baste
theflesha fewtimeswithfat
fromthepan,thenroastuntil
medium-rare(6minutes).Rest
atroomtemperatureuntil
medium(10minutes).
5 Reduceovento140°C.
Dividequinceamongplates
andscatterwithlicoricecrumb
totaste.Returnducktooven
towarmthrough(3minutes).
Thicklyslice,seasontotaste,
arrangearoundquince,then
spoonmeadsauceoverand
servewithextrasauce.
NoteLicoriceherbis available
fromselectfarmers’markets
andnurseries.Meadis available
fromselectbottleshops,
includingDanMurphy’s.
WinesuggestionA winewith
refreshingtanninsandsupple
fruit,suchasthe 2016 Anthony
ThévenetMorgonVieilles
Vignes from Beaujolais.Roastedduckbreastwithspiced quince,
anisecrumbandmeadsauce
SERVES4-6// PREPTIME1 HR// COOK1 HR(PLUSDRYING,COOLING,RESTING)“Duckservedwithfruitis nota newconcept,”saysMcConnell.“Quincecooked
withcarebringsa wonderfultextureandsubtleacidtothedishwithoutbeing
overly sweet.” Start this recipe a day ahead to make the licorice crumb.