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1
Preheat oven to 200 degrees.
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2
Trim a tablespoon of fat from edges of each breast, and set aside.
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3
With a sharp knife score skin of each breast in a crisscross pattern.
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4
Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
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5
Place a heavy skillet, preferably cast iron, over medium-high heat.
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6
Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned.
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7
Place breasts in a baking dish skin side up.
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8
Place in oven for 1 hour.
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9
Meanwhile, melt reserved fat in a saucepan over medium heat.
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10
Add shallots, and cook until soft.
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11
Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color.
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12
Add stock, bring to a simmer and remove 1/2 cup stock to a dish.
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13
Add wine to saucepan, cover and cook about 15 minutes, until quince is tender.
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14
Whisk hoisin sauce into reserved stock.
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15
When quince is tender, stir in hoisin mixture.
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16
Simmer 10 minutes.
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17
Season with salt and pepper, and set aside.
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18
Remove breasts from oven, and slice on bias.
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19
Pour any juices into pan with quince.
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20
Arrange duck on a platter.
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21
Reheat quince mixture, and spoon around duck.
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22
Serve.
