Turkish Roasted Duck with Quince
Ayvalı Ördek Dolması
This festive dish combines tender, herb-stuffed roasted duck with sweet-tart quinces that caramelize beautifully in the oven. The duck skin turns golden and crispy while the meat stays succulent, infused with aromatic spices and the natural sweetness of quince. It's a spectacular centerpiece that brings Ottoman palace elegance to your dinner table.
Ingredients
Instructions
-
Prepare duck and stuffing
Remove giblets from duck cavity and pat completely dry with paper towels. Finely dice 1 onion and 3 garlic cloves. Heat 2 tbsp butter in a pan over medium heat for 2 minutes. Sauté onion and garlic for 5-6 minutes until softened and fragrant. Add rice, chopped herbs, 1 tsp salt, and half the spices, cooking for 2-3 minutes until rice is lightly toasted. Do not let the mixture burn or stick.
-
Stuff and season duck
Stuff the duck cavity loosely with the rice mixture, leaving space for expansion. Truss the legs with kitchen twine and tuck wing tips under. Rub the skin all over with remaining salt, pepper, and spices. Prick the skin all over with a fork to release fat during cooking. Do not pierce the meat underneath the skin.
-
Prepare quinces
Peel and core the quinces, then cut into thick wedges. Slice remaining onion into thick rings. Toss quinces and onions with olive oil, honey, cinnamon, and a pinch of salt in a large roasting pan. Arrange around the edges, creating space in the center for the duck. Do not overcrowd the pan or quinces won't caramelize properly.
-
Start roasting
Preheat oven to 200°C. Place stuffed duck breast-side up in the center of the roasting pan among the quinces. Roast for 30 minutes on high heat until skin begins to turn golden brown. The duck should sizzle audibly and fat should start rendering. Do not open the oven door during this initial browning period.
-
Continue slow roasting
Reduce oven temperature to 160°C and continue roasting for 60-75 minutes. Baste the duck and quinces with pan juices every 20 minutes using a spoon. The duck is done when internal temperature reaches 75°C and juices run clear when thigh is pierced. Do not overcook or the meat will become dry and tough.
-
Rest and serve
Remove from oven and tent with foil. Let rest for 15 minutes to allow juices to redistribute throughout the meat. The quinces should be golden and caramelized, and the duck skin should be crispy and deep brown. Carve the duck and serve with the roasted quinces and pan juices. Do not skip the resting period or juices will run out when carved.
Tips
Cooking Tips
Score the duck skin in a crosshatch pattern before seasoning to help render fat more effectively and achieve extra crispy skin. Place the duck on a wire rack inside the roasting pan for the first 30 minutes to elevate it above the fat.
Alternatives
If quinces are unavailable, substitute with firm pears or apples, but reduce honey to 2 tbsp as they're naturally sweeter. Chestnuts can replace the rice stuffing for a more traditional Ottoman variation.
Serving & Storage
Serve immediately with Turkish pilaf and roasted root vegetables. Traditional accompaniments include pickled vegetables and fresh herbs. Leftover duck keeps for 3 days refrigerated and can be shredded for sandwiches or salads.
Leave a Comment