Medieval Duck

Recommended wines


• Schioppettino

• Merlot


1 duck weighing 2 kg · 4 quinces · 10 stoned dried prunes · 25 g chestnut honey · 1 onion ·
2 celery leafstalks · 100 g apple vinegar · Cinnamon, salt, pepper, lard, sage and rosemary as needed


Bone the duck, then sprinkle it with salt, pepper, a pinch of cinnamon, sage and rosemary.
Slice three quinces, stir-fry them together with the lard, add the prunes and the honey.
Baste the duck with the mixture and bake for 15 minutes at 200°.
Then baste the duck with the vinegar together with the diced onion, celery and quince.
Finish cooking over a low flame frequently basting the duck with the gravy.
Strain the gravy before serving.