Mix soybean with lemon juice and place duck fillet in it for 20 minutes.
Put the fillet in a well-heated pan with butter. Fry on one side for 7 minutes under the lid, then flip on the second side, salt and pepper a little and fry again under the lid for 7 minutes.
Cut the quince in half, remove the core and cut into slices. Fry on both sides in butter for 3 minutes.
Cut the onions in half rings and fry in a pan where the quince was cooked for several minutes, then add the cranberries, salt and stew for a few more minutes.
Cut and serve duck fillet with sauce and quince.
Duck fillet with quince and sauce is tender, juicy and tasty, this dish will perfectly decorate any holiday table. Quince can be replaced by apples, but still try to find all the same quince. Add your favorite spices, if desired, and you can replace duck fillet with goose or other birds. Serve with any side dish, vegetables and salads, it will be very tasty with a glass of red wine.