Duck with Quince and Plum

Name: Duck with Quince and Plum
Yield: 8
Ingredients: 1 tablespoon of wheat flour; 150g of plum without pit; 150g of quince; 3 cloves of garlic, minced; 2 medium onions, chopped; 2 whole ducks (4 kg); 1/2 bottle of dry red wine; Salt and black pepper to taste

1
1 tablespoon of wheat flour
2
150g of plum without pit
3
150g of quince
4
3 cloves of garlic, minced
5
2 medium onions, chopped
6
2 whole ducks (4 kg)
7
1/2 bottle of dry red wine
8
Salt and black pepper to taste

Ingredients

1
1 tablespoon of wheat flour
2
150g of plum without pit
3
150g of quince
4
3 cloves of garlic, minced
5
2 medium onions, chopped
6
2 whole ducks (4 kg)
7
1/2 bottle of dry red wine
8
Salt and black pepper to taste

Directions

1
In the evening, cut the duck breasts in half lengthwise
2
Season all parts with onion, garlic, salt, and black pepper
3
Combine the wine and refrigerate overnight
4
At the time of preparation, separate the seasoning and reserve
5
Heat a skillet over high heat and fry the duck pieces gradually, with the fatty side down, until golden brown
6
In another skillet, combine part of the reserved seasoning
7
Cover and cook over low heat, adding the remaining seasoning gradually, until the meat is tender
8
Add the plum and quince and simmer for 5 minutes
9
Remove the duck and fruits from the skillet and reserve
10
Add one and a half cups of water to the sauce and scrape the bottom of the skillet
11
Reduce and add the flour
12
Cook until slightly thickened
13
Remove from heat and combine with the plums and quinces
14
Serve the duck accompanied by the sauce and vegetables, if desired.