{"id":2432,"date":"2017-12-01T23:09:04","date_gmt":"2017-12-01T22:09:04","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=2432"},"modified":"2025-05-11T17:45:53","modified_gmt":"2025-05-11T15:45:53","slug":"breasts-of-duck-with-quinces","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2017\/12\/01\/breasts-of-duck-with-quinces\/","title":{"rendered":"Breasts of duck with quinces"},"content":{"rendered":"<p>Now your Advent calendars are out and the danse begins with the duck.<\/p>\n<p>I\u2019m not able to translate the end of the text because it\u2019s a word game only working in French. But it\u2019s so good\u2026 (The recipe I mean, not my word game!)<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"f39d13e7-bd7f-cd47-a553-2785ac5897ff\">\n<p>For 6 people<\/p>\n<ul>\n<li>3 breasts of duck<\/li>\n<li>2 quinces<\/li>\n<li>1 bottle of Banyuls wine<\/li>\n<li>1 cinnamon stick<\/li>\n<li>3 tbsp of balsamic vinegar<\/li>\n<li>80g <em>(1\/3 cup)<\/em> of salted butter<\/li>\n<li>1 rosemary sprig<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>300g <em>(10 oz)<\/em> of polenta<\/li>\n<li>50g <em>(1<sup>1\/2<\/sup> oz)<\/em> of grated parmesan<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"7e05cd2f-988b-de41-bf6a-eb5033bb722d\">\n<p>Peel the quinces, cut them into quarters, and core them. Place them in a pan with the wine, the cinnamon and the rosemary. Bring to a boil and cook for ten minutes, then remove from heat and let cool.<\/p>\n<p>When the quinces are cooled, cut each quarter into 3 slices, and briefly fry them with a little bit of oil and a tsp of sugar to caramelize them. Set aside and keep warm.<\/p>\n<p>Meanwhile, cook the polenta in 125cl <em>(5 cups)<\/em> of salted water, stirring regularly.<\/p>\n<p>When it\u2019s done, mix with the grated parmesan. Then roll out the polenta between two sheets of baking paper using a rolling pin. Polenta should be about 1,5 cm <em>(1\/2 in)<\/em> thick.<\/p>\n<p>Using a cookie cutter, cut some make some patties and fry them with a little bit of oil. Sat aside and keep warm.<\/p>\n<p>Cut slits in the skin of the breasts, then place them in a cold frying pan. Cook over low heat for about 6 to 7 minutes, removing regularly the fat. Cook about 4 minutes on the other side, then roll each of them in an aluminum foil. Set aside while preparing the sauce.<\/p>\n<p>Wipe off the fat from the frying pan and deglaze with the balsamic vinegar. Add 400ml <em>(1<sup>2\/3<\/sup> cups)<\/em> of the cooking wine and let reduce. Then add the butter cut into small pieces and mix.<\/p>\n<p>Arrange on plates, alternating slices of duck breast and slices of quinces. Serve with the polenta patties and drizzle with the sauce.<\/p>\n<\/div>\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<p style=\"text-align: right;\">Plate: Heloise\u00a0 @\u00a0<a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now your Advent calendars are out and the danse begins with the duck. I\u2019m not able to translate the end of the text because it\u2019s a word game only working in French. But it\u2019s so good\u2026 (The recipe I mean, not my word game!)<\/p>\n","protected":false},"author":3,"featured_media":5128,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2432","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=2432"}],"version-history":[{"count":2,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2432\/revisions"}],"predecessor-version":[{"id":5320,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2432\/revisions\/5320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/5128"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=2432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=2432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=2432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}