Duck-and-rhubarb

Griddled duck with rhubarb

The tart rhubarb cuts through the rich duck

By , 11 April 2018

(8 votes)

Griddled duck with rhubarb

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 464g serving contains

  • Energy

    2330KJ

    557KCAL

    28%

  • Fat

    12.1g

    low

    17%

  • Saturates

    3.2g

    low

    16%

  • Sugars

    16.2g

    low

    18%

  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
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.