Ingredients

Serves 1

Quinces
2 quinces
2 bottles apple cider
2 cinnamon quills
2 star anise
3 tbsp sugar
10 smashed black pepper corns

 

Walnut cous cous
2/3 cups toasted Israeli cous cous
¼ cup crushed and roasted walnuts
1 tsp Aleppo pepper
Pinch of salt
2 cloves smashed garlic
15mls lemon juice
½ cup coriander roughly chopped
1 tbsp olive oil for cooking
½ tbsp butter
Cooked quinces
Reduced cooking liquor from quinces
4 roasted cocktail onions

 

Duck
4 breasts of duck
Sea salt
1 tsp of cinnamon
Olive oil for cooking


Method

Quinces
1. Peel, de seed and cut quinces in to desired shapes.
2. Place all ingredients in a pot and gently poach until quinces are almost soft.
3. Allow quinces to cool in cooking liquor and then reserve this liquor.


Walnut cous cous
1. Cook cous cous in boiling salted water until soft.
2. In a hot sauté pan with some olive oil, brown the quinces, add the walnuts, onions and cous cous.
3. Add the garlic, Aleppo pepper and season with a little salt.
4. Add enough of the quince cooking liquor to the pan to almost cover the cous cous. 
5. Reduce until glazed and coating the cous cous.
6. Add the coriander, check seasoning and add lemon juice.

Duck
1. In a hot pan add a little oil and heat, season the duck with salt.
2. Place duck in the hot pan, flesh side down and leave in for a few minutes until brown.
3. Turn onto skin side and sprinkle a little cinnamon on the browned flesh side.
4. Place in a pre-heated 220°C oven for 6 minutes.
5. Remove from oven and rest skin side up for 10 minutes.


Serving/plating
1. Place quince and walnut cous cous in the base of a shared serving dish or individually on a plate.
2. Slice duck and serve on top of cous cous.
3. Serve immediately.