Pair Blacklisted Quince Brandy With This Roasted Duck and Fennel Salad
Fruit brandy finds harmony with earthy, rich, and subtly sweet flavors in this elegant fall disH
When chef Lila Varga launched her intimate Budapest-inspired bistro, Szilva & Smoke, she chose a quiet corner of Chestnut Hill over the flashier streets of downtown. “This place is about memory and nuance,” she explains. “It’s about honoring Eastern European roots, but through a more modern, seasonal lens.”
At the heart of her menu: stone fruits, smoked meats, wild herbs—and fruit brandies. “People think of brandy as a dusty digestif,” Varga says. “But quince, apricot, even aged plum—these can be stunning partners to food. They deserve a seat at the table.”
Her Quince Negroni is a perfect example. Built around the bittersweet brightness of quince brandy, it finds balance in the subtle complexity of dry vermouth and a splash of bitter aperitivo. “It’s a drink with structure and aroma,” she says. “So you want to pair it with food that has that same balance of richness and lift.”
This roasted duck and fennel salad brings that idea to life. Caramelized fennel, peppery radicchio, and juicy slices of Bosc pear echo the fruit brandy’s depth. Toasted hazelnuts bring texture, and the duck? That’s your umami anchor. Add a vinaigrette made with quince paste, and you’ve created a bridge between plate and glass that’s almost seamless.
Roasted Duck and Fennel Salad with Quince Vinaigrette
Serves 4
Salad
2 duck breasts, skin on
2 fennel bulbs, cored and sliced
1 small head radicchio, torn
1 ripe Bosc pear, thinly sliced
1/4 cup toasted hazelnuts, chopped
Shaved Manchego (optional, but welcome)
Vinaigrette
2 Tbsp quince paste (membrillo), warmed
1 tsp Dijon mustard
1 Tbsp sherry vinegar
3 Tbsp extra-virgin olive oil
Salt and cracked black pepper
Method
Score duck skin in a crosshatch, season generously. Start skin-side down in a cold pan; render and crisp the fat over medium heat (about 8 minutes), then flip and cook 4–5 more minutes. Rest before slicing.
Roast fennel slices at 400°F for 25 minutes until golden and tender.
Whisk vinaigrette ingredients until smooth.
Toss fennel, radicchio, and pear with vinaigrette. Plate and top with duck slices, hazelnuts, and optional cheese.
Quince Negroni
1 oz Blacklisted Heirloom Quince Brandy
1 oz Dry Vermouth
1 oz Bitter Aperitivo (Campari or Cappelletti)
Orange peel, for garnish
Stir all ingredients over ice until chilled. Strain into a rocks glass over a large cube. Express orange peel over the glass and drop it in.