Tuesday, 17 January 2012

Roast Quinces with Mallard

Tried out the afore-mentioned roast quince recipe as an accompaniment to a roast, rather than as a desert. I was pleasantly surprised, the combination was far more successful than when we tried it as a desert dish. Having stewed the fruit to the red stage, we roasted it around a mallard (stuffed with pieces of cassia and the odd shallot and garlic clove, glazing the bird of medlar jelly. The roast quince absorbed the flavour of the duck and the somewhat grainy, gritty texture that slightly spoils its desert qualities gave the quince segments a satisfyingly meaty texture. I would certainly do it again, it would go particularly well with Barbary Duck (except that we don't eat them as I never bring myself to eat Muscovies!).

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