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Ingredients

• 1 large quince
• 100 g caster sugar
• 1 orange, pared zest and juice
• 1 star anise
• 1 tsp rose water

• 2 wild duck, preferably mallard
• 500 ml duck fat
• vegetable oil or olive oil, for frying

• 1 savoy cabbage, finely sliced
• 2 tbsp duck fat
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 rashers streaky bacon
• 1 sprigs thyme, leaves only, chopped
• 1 pinches freshly grated nutmeg

Description

Anthony Demetre Serves A Fine Dish Of Roast Wild Duck With Spiced Quince And Cabbage Enriched With Bacon And Homemade Confit Duck

UK TV