Pan-Roasted Duck Breasts with Quince

4 large duck breasts

3 tablespoons orange zest

1½ tablespoons ground anise

1½ teaspoons freshly ground nutmeg

4 quince, peeled, cored and sliced

2 cups sweet dessert wine, such as Banyuls, Muscat or late harvest Riesling

Coarse gray sea salt

Freshly cracked pepper

Using the knife, score the skin of the duck breasts in a diamond pattern.

In a small bowl, mix together the orange zest, anise and nutmeg. Rub the duck breasts with the spice mixture. Place breasts into a container, cover and set aside for about 20 minutes.

Place the quince slices and the wine into a large saucepan and bring to a boil. Reduce the heat to low and poach the quince until it is tender, about 20 minutes. Remove from the heat and set aside.

Take a paper towel and rub most of the spice mixture off the duck breasts. Season the duck breasts with the coarse sea salt and freshly-cracked pepper.

Heat the oven to 425 degrees.

Place the duck breasts skin-side down in a dry skillet over medium-high heat on top of the stove. Cook until the skin is browned, about 5 minutes. Pour off the fat. Flip the breasts over so that the skin side is up in the pan. Place the pan in the oven and roast the duck for about 8 minutes. Remove from the oven.

Remove the duck breasts from the pan and wrap each one in foil. Allow them to rest for at least 10 minutes.

Slice the duck breasts. Serve them with the poached quince on the side.

Serves six to eight.

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