Heat the oil in a large skillet over medium heat. When the oil is hot, add the duck legs, skin side down. Cook until quite brown, about 15 minutes, and then turn and cook the other side.

Quince partners duck very well, its perfumed sharpness cutting through the rich fattiness of the bird. I've used it three ways in this recipe: poached and served in slices, poached and sieved and ...

Place quince, sugar, cinnamon, bay leaves, cloves, coriander seeds, lemon juice and water in a saucepan. Bring to the boil, stirring constantly till quince is cooked but still firm.

For the dressing. 1/2 tbsp sherry vinegar 2tbsp walnut oil. Peel, quarter and cut out the core of the quince, and place into a saucepan with the sugar, cinnamon, peppercorns, bay leaf and lemon ...

Wine choice 2011 Gewürztraminer, Domaine Zind-Humbrecht, Alsace, France £14.99 (£11.99 when buying two), Majestic. Fruit in savoury dishes is used like acidity in wine; its tartness is there to ...

THIS week's recipes are two really lovely winter warmers – duck with quince jelly and, as a side to serve with that, polenta.

Peel quince, reserving skin, and cut into quarters lengthways, then cut out and reserve core. Meanwhile, combine sugar and 500ml water in a saucepan and bring to a simmer. Add quince and reserved peel ...

Serves 4 • 4 duck legs (skin on) • 2l duck fat • 1 cup rock salt • 1 tbsp juniper berries (crushed) • 3 fresh bay leaves, chopped • 2 cloves garlic, sliced ...

Cook the quince in the same way as for the tart recipe above; you could add cloves or even peppercorns to add a savoury kick. 1 wild duck A couple of knobs of butter, softened ...