
Griddled duck with rhubarb
(13 votes)
Nutritional Info
-
Energy
2330KJ
557KCAL
28% -
Fat
12.1g
low
17% -
Saturates
3.2g
low
16% -
Sugars
16.2g
low
18% -
Salt
0.46g
low
8%
Ingredients
- 2tsp rapeseed oil
- 1 onion, chopped
- 50g golden caster sugar
- 2cm ginger, grated
- 2tbsp red wine vinegar
- 2 sprigs thyme
- 1 star anise (optional)
- 100ml water
- 200g rhubarb
- 300g basmati rice
- 400g Extra Special Duck Breast Fillets
- Black pepper
- 1 clove garlic, sliced
- 1 red chilli, sliced
- 200g pak choi, quartered
Method
Heat 1tsp of the rapeseed oil in a pan, reserving the rest for later. Add the onion and cook for 3 minutes. Add the sugar and ginger and cook for a further 5 minutes. Stir in the red wine vinegar, thyme and star anise if using. Top up with the water and bring to a simmer. Cook for 10 minutes. Add the rhubarb, cut into short lengths, and poach for 5 minutes.
Cook the rice as per pack instructions.
Score the skin of the duck breast fillets and season with black pepper. Put skin-side down in a cold pan. Turn the heat to medium. Fry for 8-10 minutes, until golden. Flip over and cook for 3 minutes, basting with the fat.
Remove from the heat. Cover and rest for 10 minutes.
Heat the rest of the rapeseed oil in another pan. Cook the garlic and chilli for 2 minutes. Add the pak choi. Stir-fry for 5-8 minutes.
Slice the duck and top with the rhubarb. Serve with the rice and pak choi.