Preparation:

Heat some oil in a frying pan. Once hot, add the duck skin-side down. This will allow the fat to detach from the meat. The duck will fry in this fat without the need for extra oil, etc.

Turn the meat regularly until golden and cooked as desired.

At the same time, place the 'escalivada' on the plate and cut the quince into strips.

Once the duck is ready, remove it from the heat, add the baby broads and turn the heat down to the minimum. Next, place the duck breast on a cutting board and fillet it.

Place the duck to the side of the 'escalivada', leaving a gap between the fillets. While the beans are cooking, place the quince strips on the meat.

Lastly, add the baby broads to the plate and enjoy!