Kathryn

“Duck with Quince Sauce / Ánades con Membrillos Serve roast wild duck with a quince sauce: skin quinces, halve them, cut them in thin slices. Then cut up cured ham fat in small dice, fry them till opaque and, when the fat runs, add fine-cut onion, then cook the quinces till they are soft, season them with spices and cinnamon, add a little wine, vinegar, sugar and broth from the stewpot. Roast your duck with cured ham fat, arrange them on toasted slices of bread and pour the sauce over them. This sauce is good for other plump birds too, say curlews or sandgrouse or tender hares, and if you like, you can dress a leg of mutton or cow with it.”
― Vicky Hayward, New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras