Quinces are the scent that signals autumn — in the oven, they become soft and honey-like, absorbing the duck fat without tasting sweet. The legs cook until the skin is paper-thin and translucent and the meat falls off the bone.
A dish that improves on its own for two hours and requires nothing from you except an occasional basting.
Ingredients
- 4 duck legs, approx. 300 g each
- 2 quinces, unpeeled, quartered and cored
- 2 red onions, in wedges
- 4 garlic cloves, unpeeled
- 5 sprigs thyme
- 1 tsp fennel seeds, crushed
- 150 ml white wine or poultry stock
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp coarse sea salt
- black pepper
Method
- Score the skin of the duck legs in a diamond pattern with a sharp knife, being careful not to cut into the meat.
- Rub the legs on all sides with sea salt, pepper, and fennel seeds and let rest at room temperature for 15 minutes.
- Preheat the oven to 160 °C (top/bottom heat) and place the legs skin-side up in a baking dish.
- Distribute the quince quarters, onion wedges, garlic cloves, and thyme around them and pour the wine into the edge of the dish so the skin stays dry.
- Place the dish in the oven for 90 minutes, spooning the rendered fat over the quinces and onions twice during the process.
- Mix the honey and apple cider vinegar, brush the quinces with the mixture, and increase the heat to 200 °C.
- Roast for another 20 to 30 minutes until the duck skin is crispy and the edges of the quinces are caramelized.
- Let the legs rest briefly and serve with the roasted vegetables and the juices from the dish.
