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Quince Paste Roast Duck

Lovely to look and very nice to eat, especially with piping hot jasmine rice.



  • 1.

    Mix marinating powder in a bowl and set aside.

  • 2.

    Mix basting mixture in a bowl and set aside.

  • 3.

    Wash and pat dry Duck Maryland.

  • 4.

    Score duck skin into diamond shape

  • 5.

    Massage one third of the marinating powder onto the flesh - NOT ON THE SKIN PLEASE.

  • 6.

    Place duck, skin side up, on a plate uncovered in the fridge overnight. This will dry up the duck skin.

  • 7.

    The next day

  • 8.

    Pre heat grill to maximum

  • 9.

    Grill duck skin side up for 15 - 20 minutes

  • 10.

    While the duck is grilling, preheat oven to 160C

  • 11.

    After 15 - 20 minutes of grilling, remove duck and brush generously with the basting mixture - only on the SKIN.

  • 12.

    Return duck to oven and cook for 30 minutes.

  • 13.

    Rest duck for 20 minutes before carving.


You can use the whole duck but you will have to cut the duck into 4 pieces.

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Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Quince Paste Roast Duck.


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