1 duck breast, approximately 1.2 kg
Salt and pepper to taste
2 cups of white wine
1 chopped onion
2 tablespoons of butter
200g of dried quince, chopped
100g of chopped nuts
Chopped parsley
1 package of semolina pasta (400g)
1 egg, beaten
1 duck breast, approximately 1.2 kg
Salt and pepper to taste
2 cups of white wine
1 chopped onion
2 tablespoons of butter
200g of dried quince, chopped
100g of chopped nuts
Chopped parsley
1 package of semolina pasta (400g)
1 egg, beaten
1 Preheat the oven to 200°C
Season the duck breast with salt and pepper and place it in a large bowl
In a blender, blend the wine and onion
Pour the mixture over the meat and let it marinate for an hour
2 Remove the duck from the marinade, brush it with butter, and transfer it to a baking dish
Cover with aluminum foil and bake, occasionally basting with the marinade
Remove from the oven, let the meat rest, and place it on a paper towel
Drain the juices that have accumulated in the baking dish and reserve them
Keep the oven at a low heat
3 Add a little water to a pan, bring it to a boil, and cook for 3 minutes or until half of the quince is soft
Let it cool, then blend it in a blender with enough cooking water to form a homogeneous paste
Reserve it
Chop the remaining quince and mix it with nuts and parsley
4 Wrap the duck breast cold and dry with the quince paste
Cover with the quince, nut, and parsley mixture and press it down with your hands
Wrap the duck in semolina pasta, following the package instructions
5 Seal the edges of the semolina pasta with water and close like an envelope
Brush with egg, place the meat in a baking dish, and bake at 180°C for 45 minutes or until golden brown
Warm up the reserved juices and serve with the meat.
