Glazed duck, spiced quince and pancetta pinchos

These small Spanish-style skewers make an ideal festive canapé because they can be prepared ahead and cooked to order for your guests.

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For the poached quince

For the pinchos

  • 8 wooden skewers, soaked in water for a few hours
  • 2 small duck breasts, trimmed
  • 60g/2¼oz smoked pancetta
  • salt and pepper
  • olive oil, for cooking