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1
Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
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2
Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized.
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3
Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes.
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4
Add diced quince, stock, and salt, and partially cover.
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5
Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally.
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6
Puree in an electric blender or with a hand mixer until smooth.
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7
Return to the pan and keep warm.
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8
Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized.
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9
Add the remaining 3 tablespoons of vinegar and reduce by half.
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10
Add quince peelings and demi-glace.
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11
Infuse sauce over low heat for 30 minutes, strain, and keep warm.
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12
Heat a heavy skillet until medium hot, over medium-high heat.
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13
Season both sides of the duck breasts with salt and pepper.
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14
Put duck breast in pan, skin side down, without any butter or fat.
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15
Cook for 8 minutes, checking to avoid burning.
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16
Remove fat as it accumulates.
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17
Flip breasts over, lower heat to medium, and cook 4 minutes longer.
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18
Remove duck from heat and keep warm in 1 of the skillets.
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19
To serve, place a small amount of the puree in the center of each of 4 warmed plates.
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20
Cut duck breast in half, then cut across the grain into 1/4 inch slices.
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21
Shingle the duck slices over the puree.
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22
Spoon a small amount of infused quince sauce around the meat.
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23
Serve at once.
