Prep 45 mins
Cook 2 hrs
From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney.
- 4 quinces
- 2 brown onions
- 1 tablespoon cumin
- greek extra virgin olive oil
- 4 duck legs
- 1⁄3 cup dry white wine
- 1⁄2 garlic clove, crushed
- 1 tablespoon cumin seed
- sea salt
- 2 cinnamon sticks
- 5 whole cloves
- 2 bay leaves
- 1 cup raw sugar
- chinese broccoli or regular broccoli
- 1 lemon, juice of
- Peel, quarter, and core quinces.
- Reserve the peels and cores.
- Peel and quarter onions.
- Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.
- Sprinkle with cumin and olive oil.
- Arrange duck pieces on top.
- Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.
- Place uncovered in an oven at (325°F) 160°C
- Cook for 2-3 hours.
- Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.
- While the duck bakes, make the syrup.
- In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.
- Bring to boil, reduce heat, and simmer.
- Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.
- Wash Chinese broccoli and chop so the stems are joined to the leaf.
- Steam and serve with a squeeze of fresh lemon and olive oil.
- Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.