Duck à la Rhubarb
Ok, now you may be thinking that rhubarb and duck is an odd combination, but it is actually a classic combination. Rhubarb works wonderfully with the richness of duck and Chinese spices in this gourmet dish. This recipe originated from the BBC Food website but we’ve made a few adjustments to suit our taste. We tend to buy Le Creuset pans and wok because the quality is so good and they last a lifetime.
Duck à la Rhubarb
Servings: 4 people
Calories: 426kcal
Equipment
Ingredients
- 2 large Duck Breasts
- 2 tsp Chinese Five Spice
- 4 sticks Rhubarb rougly chopped
- 5 tbsp Brown Sugar
- 100 ml Red Wine Vinegar
- 500 ml Chicken Stock
- 30 g Butter
- 1 red Chilli seeded and finely chopped
- 4 Pak Choi sliced lengthways
- Soy sauce to taste
- Salt to taste
Instructions
- Mix the Chinese five spice with a pinch of salt and rub the duck breasts with it. Put the breasts in a cold pan and turn on the heat. Cook until the skin is golden and the duck is almost cooked through. Take the pan off the heat and turn the breasts over. The residual heat will finish the cooking.
- Put the chopped rhubarb into a pan with the sugar and two tablespoons water. Cook until the rhubarb has softened. Take off the heat and allow it to cool a little. When it has cooled sufficiently to be handled (keep in mind that it is basically sugar and fruit so very, very hot!) put it in a blender and blitz to a purée
- For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock and reduce until it is about half of the original quantity. Add half of the butter to finish the sauce and make it shine
- Heat a little oil in a wok and, when hot, stir fry the chilli for a couple of minutes. Add the pak choi and stir fry for another couple of minutes. When it has wilted but still has crunch add the soy sauce and cook for another couple of minutes until tender
- Make a garnish by slicing half a stick of rhubarb into battons and then melting 3 tablespoons of sugar in a pan with the remaining butter. Toss the battons in the caramel.
- Serve the duck by slicing each breast lengthways and plating up with a few rhubarb battons, some pak choi on the side and a little sauce over the breasts
Nutrition
Calories: 426kcal | Carbohydrates: 41g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 851mg | Potassium: 2756mg | Fiber: 10g | Sugar: 27g | Vitamin A: 37831IU | Vitamin C: 390mg | Calcium: 958mg | Iron: 13mg