Duck with Quince and Plum

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

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

Ingredients

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

Directions

1
Cut the duck breasts in half and place them in a large bowl along with the thighs and legs
2
PREPARE THE RED WINE SAUCE: Add to the same bowl the onion, garlic, salt, and black pepper
3
Mix well and add the red 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 sauce
6
Heat a large skillet over high heat and add three duck pieces, with the fat 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 sauce, and bring to a boil
10
Reduce the heat and simmer for about 40 minutes, adding all the red wine sauce as it evaporates or until the duck is tender
11
Check the seasoning
12
Add the dried plums and quince and simmer for an additional 7 minutes or until they are tender
13
Turn off the heat, transfer the duck, plums, and quince 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
Boil and pour the liquid back into the pot
16
Dissolve the flour in the remaining liquid, add it to the sauce, and bring to a boil, stirring constantly, until slightly thickened
17
Serve with the duck pieces
18
321 calories per serving
19
White wine made from Gewurztraminer grapes 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