(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Roast Duck w/Quince Escabeche



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Seasonal Spanish Food
by Jose Pizarro

We always had a flock of white ducks when I was a child. We kept them for eggs. It wasn't until I moved to Madrid that I ate duck meat for the first time.
I have based the cooking times on a farmed duck with large amounts of breast meat. If you are using wild mallard, you will need two birds for this dish; adjust the cooking time accordingly.
Serves 4


    Quince Escabeche
    · 1/2 cup soft brown sugar
    · 3/4 cup Moscatel or white wine vinegar
    · juice and zest of 1 unwaxed orange
    · 2 whole cloves
    · 1 dried red chile pepper
    · 1 star anise
    · 2 cups water
    · 3 large quinces, peeled, cored, and quartered

    Roast Duck
    · 1 free-range duck (approx. 3¼ lb)
    · 2 tablespoons extra virgin olive oil
    · salt and freshly ground black pepper

    · 1/4 cup toasted whole hazelnuts, coarsely chopped
    · 2 bunches of watercress, thoroughly rinsed
    · 2 mint sprigs, leaves stripped and chopped


Put all the escabeche ingredients, except for the quinces, in a saucepan and bring to a boil. Then add the quinces and simmer until the pieces are tender. This can take anywhere from 10 to 20 minutes, depending on the firmness and size of the quince pieces. Decant the fruit and the syrup into a suitable container and let them marinate in the fridge until needed.

Preheat the oven to 425°F.

Lightly season the duck with olive oil, salt, and pepper and roast for 20 minutes. Reduce the oven temperature to 350°F and continue to roast the duck for another 60 minutes. Once cooked, remove the meat from the carcass in hearty chunks, not polite slices.

Bring the quinces to room temperature before serving. Take the quinces and several spoonfuls of the escabeche and mix them with the salad ingredients. Arrange this quince and watercress salad on a large platter, then place the warm duck pieces on top. Let your guests help themselves.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Duck Recipes   |   Apricot Brandied Duckling   |   Braised Duck with Ginger   |   Braised Duckling with Olives   |   Breast Agrodolce   |   Canton Duck   |   Colonial Duckling w/Fruited Rice   |   Crisp Roast Duck, Port Wine   |   Duck with Apple Walnut Stuffing   |   Duck with Anchovies & Capers   |   Duck Breast with Cherries   |   Duck Breasts with Mango   |   Duck Breasts w/Orange Cherry   |   Duck Breasts with Spring Veges   |   Duck with Cherry Rice Stuffing   |   Duck Cooked In Beer   |   Duck with Clementine Compote   |   Duck with Figs & Grand Marnier   |   Duck with Green Peppercorns   |   Duck with Sauerkraut   |   A Duck In Thyme   |   Duck Vindaloo   |   Five Spice Duck   |   Grilled Chipotle Duck Breasts   |   Grilled Duck Breast with Wild Rice   |   Grilled Lemongrass Duck   |   Honey Thyme Duck Breasts   |   Honeyed Duck Breasts   |   Honey Duck, Cherry Salsa   |   Horseradish Stuffed Duck Breast   |   Marinated Duck Breasts   |   Peking Duck, Orange & Scallion   |   Pomegranate Duck   |   Roast Duckling w/Cherry Sauce   |   Roasted Duck w/Cranberry Sauce   |   Roasted Duck with Dried Plums   |   Roast Duck w/Quince Escabeche   |   Sauteed Duck Breast   |   Thai Roast Duck   |   Whole Roast Duckling  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages