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1
Prepare the duck breasts: rinse and pat them dry.
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2
Using a sharp knife, score the duck skin in a crisscross pattern, taking care to cut only through the skin and fat, avoiding the duck flesh.
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3
Grind the coriander and peppercorns in a spice grinder or coffee mill, or crush well using a mortar and pestle.
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4
Add the garlic and salt, spin or mash to a coarse puree, and rub into both sides of the duck, working some of the paste into the flesh between the score marks.
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5
Set aside while you start the sauce.
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6
Preheat the oven to 300 degrees F.
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7
Prepare the sauce: rinse, quarter, and peel the quinces.
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8
Using a very sharp knife, cut out the core, seeds, and any other hard bits.
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9
Cut the quinces into large chunks.
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10
Pulse the walnuts in a food processor to a mixture of fine and coarse crumbs.
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11
In a large heavy Dutch oven or casserole, heat the oil over medium heat until it shimmers.
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12
Add the onions and saute, turning occasionally as they soften and then turn golden.
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13
Adjust the heat to medium-high and add the quinces.
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14
Cook until the fruit begins to speckle a deep caramel in places, lifting and tossing to avoid burning.
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15
Add the garlic, sprinkle with salt and pepper, and cook for 3 minutes to blend the flavors.
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16
Stir in the ground walnuts and briefly saute, stirring, until their aroma arises.
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17
Stir together the pomegranate juice and pomegranate molasses, and add along with the broth and dates.
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18
Bring the mixture to a boil, then cover and transfer to the oven, occasionally giving it a stir as it cooks.
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19
(You can simmer the sauce on top of the stove, if you prefer.
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20
I find the oven heat gentler and more even, causing less evaporation, and besides, I usually need the extra burner space on the stove.)
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21
When the sauce has been in the oven for about 45 minutes, choose a very large, heavy, ovenproof skillet (cast-iron is ideal here; if necessary, use 2 skillets or work in batches) and film it with oil.
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22
Place the skillet over medium heat until hot.
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23
Add the duck breasts, skin side down.
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24
Cook, shaking the pan occasionally or sliding a spatula under the breasts if they threaten to stick.
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25
Press down on the breasts with a spatula now and then to release more fat, and pour out the rendered fat as it accumulates; if the fat rises up to the duck flesh, its high temperature may toughen the meat.
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26
Continue cooking until the skin is well bronzed, about 10 minutes.
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27
Pour off any remaining fat from the pan, turn the duck skin side up, and put the skillet in the oven alongside the sauce.
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28
(Or, if you sauteed the duck breasts in batches or in 2 skillets, you can place all of them in one large baking pan.)
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29
Slow-roast until the duck breasts are cooked to the desired doneness, 10 to 15 minutes, or until they feel springy to the touch and a thermometer inserted horizontally into the center of a breast registers 135 degrees F for medium-rare or 140 degrees F for medium.
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30
Transfer the duck to a cutting board and let rest for 5 minutes.
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31
Remove the sauce from the oven and place the pot over medium heat.
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32
Add the lemon juice and cook for 2 minutes to blend the flavors.
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33
Taste and adjust the lemon, salt, and pepper.
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34
Cut the duck on the diagonal into 1/2-inch-thick slices.
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35
It is easiest to do this if the thick skin side is on the bottom and you cut directly into the duck flesh.
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36
Spoon fluffy cooked rice onto a serving platter and nap with plenty of sauce and chunks of quince.
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37
Fan the duck slices decoratively on top, ladle some additional sauce over, and scatter the pomegranate seeds, if using.
