Sticky duck legs with quince jus, spelt, broccoli, and pine nuts

A hearthy dish full of healthy fibre and delicious crunch. The duck legs will fall off the bone and the rich jus with quince gives that sweet note that we know goes so well with duck dishes

Duck legs, spelt, duck and quince jus

Sticky duck legs with broccoli spelt and a duck jus with quince
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Course: Main Course
Cuisine: contemporary european
Keyword: duck legs, quince, spelt
Servings: 4 people
Author: Bart van der Lee



for the duck legs

  • 4 duck legs
  • 25 gram butter
  • 500 ml brown chicken stock
  • 25 gram quince paste
  • 2 sprig rosemary

for the spelt

  • 200 gram spelt
  • 400 ml water
  • 200 gram broccoli
  • 30 gram pine nuts
  • 1 clove garlic
  • 1 red chilli
  • 5 gram fresh mint


for the duck legs with quince jus

  • Clean and trim the duck legs and season them with salt. Heat a large frying pan with a little oil and fry the duck legs on the skin side untill they area nice and brown. this takes about 10-15 minutes
    remove all the fat from the pan and add the butter and roast the legs for another 5 minutes slowly in the butter on both sides
  • Remove the legs, add the quince paste, brown chicken stock, rosemary, and reduce the liquid till about half. add the legs back into the pan and cover with a lid. Cook for 45 minutes in a preheated oven at 180°C whilst basking the legs with the sauce every 15 minutes. after this remove the lid and roast for another 15 minutes whilst basking every 5 minutes. the duck legs will get a beautiful glaze from the reduced sauce and some browning on the top of the legs

for the spelt

  • Cook the spelt with the water and some salt till cooked. I use a small rice cooker but you can cook the spelt in a small saucepan with a lid as well
  • Chop all of the broccoli fine with a large chefs knife
  • Chop the garlic and the chilli
  • toast the pine nuts with a little bit of oil in a medium frying pan till golden brown. add the garlic and chopped chilli and sweat till soft. Add the broccoli and saute till the broccoli is half cooked. it should have a nice bite to it. Add the cooked spelt and mix together well
  • chop the fresh mint and finish the spelt with a bit of seasoning and the fresh mint
  • serve the spelt on a large plate and put the duck legs on top. serve the sauce seperate