Quince Rosewater

 
 

It all started when…

Duck Breast Marinade:

1 teaspoon Quince Rosewater per duck breast

50ml Sherry Vinegar per duck breast

1 crushed garlic clove per duck breast

Salt & Black pepper

2 teaspoons olive oil per duck breast

1 Star Anise flower per duck breast

  • Mix above well, rub into breasts of the duck and marinate overnight.  

  • To Cook – Hot pan, duck breast skin side down first - seal both sides, finish in 180c oven for approx 20 minutes with a cup of sherry for final sauce.

Salad Dressing:

Whisk a tablespoon of the jam into a simple vinaigrette with olive oil, lemon juice, Dijon mustard, and salt. Drizzle over leafy greens, roasted beets, and pomegranate seeds for a Middle Eastern-inspired salad.

Quince & Rosewater Glazed Tofu:

1 block firm tofu, pressed and cubed

1/3 cup Jam Lady Jam Quince & Rosewater Jam

1 tbsp soy sauce

1 tbsp olive oil

1 tsp ground ginger

1 garlic clove, minced

  • Heat olive oil in a frying pan over medium heat. Sauté the tofu until golden on all sides, about 5-7 minutes.

  • In a small bowl, mix the jam, soy sauce, ginger, and garlic. Pour over the tofu and toss to coat.

  • Continue cooking the tofu for another 5 minutes until the glaze thickens.

  • Serve over rice or a grain of choice, with a side of stir-fried vegetables