As our bottle of Quince Liqueur from Chablis passed the plimsoll line and quinces came into season here in the southern hemisphere, I started a home made batch.

10 large quince
1 liter vodka
2 sticks cinnamon
10 whole cloves
1 teaspoon grated nutmeg
2 cups sugar
2 cups water

Grate the quince, put in a large glass bowl and mix with vodka. Add cinnamon, cloves and grated nutmeg. Cover tightly so the alcohol won't evaporate and set in a dark cupboard for 2 months.

Strain, discard the pulp and spices, and then filter the liquid again (pour through a double layer of coffee filters with a big wad of sterile cotton in the bottom). Drop by drop, the liquid will come out completely clear and transparent.

Actually, I don't know anyone who can successfully filter in this manner. I just shovel the pulp into a stocking and squeeze it over the jug.

Simmer sugar with water until the sugar is completely dissolved. Cool. Then mix the cooled sugar syrup with the filtered alcohol liquor, bottle, and serve. I started tasting after adding just one cup of the sugar syrup and eventually settled for 1 1/2 cups when it was to my taste.

It's still a little cloudy however previous experience in making Fennel Liqueur tells me that in a couple of weeks the sediment will settle and I will carefully decant.

As to discarding the pulp? Waste not want not. I put in in a saucepan and covered with water and simmered for 30 minutes. Then added equal weight in sugar, a lemon and its pips, and boiled for 30 minutes. Stirred in some slivered almonds and bottled our Quince Jam.

and then.

Duck with Orange

1 large orange peeled and sliced
1 1/4 cup Quince Liqueur
1/2 Duck
1 Tbsp oil
1/4 cup butter
1 slice of smoked speck (150gm)
Salt and pepper

Macerate the orange slices in quince liqueur for 1 hour.
Cut the duck into pieces. Heat the oil and 2 Tbsp butter in a flameproof casserole. As soon as the butter bubbles, add the pieces of duck and brown lightly over a moderate heat. Cut the speck into small dice, add to the casserole and fry for 5 minutes. Season to taste with salt and pepper. Add the liqueur and the orange slices. Cover and cook over a very low heat for 45 minutes to 1 hour, until tender. Put the pieces of duck in a warmed serving dish with the orange and speck. Bring the sauce back to a boil, then remove from heat and whisk in the remaining butter, a little at a time. Adjust the seasoning and pour the sauce over the duck. Serves 2.

Carrot Puree with Almonds

2 Carrots
1 tb Butter, cut into bits
Pinch Grated nutmeg
Salt and pepper to taste
2 tbs Toasted almonds
Peel the carrots, trim the ends, and cut them into 2-inch lengths. Boil them in salted water with a table spoon of honey until thoroughly cooked.
Drain carrots well. Put back in saucepan over heat briefly to dry. Place them in a food processor or blender with the butter, nutmeg, and salt and pepper, and puree.
Sprinkling the carrot puree with the toasted almonds.