Duck with Quince and Plum

Name: Duck with Quince and Plum
Yield: 12
Ingredients: Breast, thighs, and wings, deboned, from 4 ducks; FOR THE RED WINE GLAZE; 4 medium onions, chopped; 6 cloves of garlic, minced; 1 tablespoon salt; 2 tablespoons ground black pepper; 1 bottle dry red wine; 300g dried plums; 300g dried quince (Californian or American acid type); 3 cups water (720ml); 2 tablespoons all-purpose flour

1
Breast, thighs, and wings, deboned, from 4 ducks
2
FOR THE RED WINE GLAZE
3
4 medium onions, chopped
4
6 cloves of garlic, minced
5
1 tablespoon salt
6
2 tablespoons ground black pepper
7
1 bottle dry red wine
8
300g dried plums
9
300g dried quince (Californian or American acid type)
10
3 cups water (720ml)
11
2 tablespoons all-purpose flour

Ingredients

1
Breast, thighs, and wings, deboned, from 4 ducks
2
FOR THE RED WINE GLAZE
3
4 medium onions, chopped
4
6 cloves of garlic, minced
5
1 tablespoon salt
6
2 tablespoons ground black pepper
7
1 bottle dry red wine
8
300g dried plums
9
300g dried quince (Californian or American acid type)
10
3 cups water (720ml)
11
2 tablespoons all-purpose flour

Directions

1
Cut the duck breasts in half and place them in a large bowl with the thighs and wings
2
PREPARE THE RED WINE GLAZE: add the onion, garlic, salt, and black pepper to the same bowl
3
Mix well and stir in the wine
4
Cover with plastic wrap and refrigerate for at least 12 hours or overnight
5
Drain the duck pieces and reserve the red wine glaze
6
Heat a large skillet over high heat and add three duck pieces, skin side down
7
Fry for about 5 minutes or until golden brown
8
Repeat the process with the remaining duck pieces
9
Transfer to a large pot, add 1 cup of the reserved red wine glaze, and bring to a simmer
10
Reduce heat and let cook for about 40 minutes, adding the red wine glaze as it evaporates or until all the duck is tender
11
Check the seasoning
12
Add the dried plums and quince and let cook for 7 minutes or until they are tender
13
Turn off heat, transfer to a large serving dish, and keep warm
14
Add 2 cups of water to the pot, scraping up any browned bits from the bottom
15
Simmer and pour the liquid back into the pot
16
Dissolve the flour in the remaining water, add it to the sauce, and bring to a simmer, stirring constantly until thickened
17
Serve with the duck pieces
18
321 calories per serving
19
White wine made with Gewurztraminer or red wine (Bordeaux)
20
$ Undurraga Gewurztraminer Valle del Maipo 96, Chile
21
$$ Gewurztraminer Turckheim Domaine Zind-Humbrecht 94, France; Château Malartic Lagravière 93, France
22
$$$ Château Pape Clement 90, France