Serve with rhubarb sauce, ginger and garlic beans, and wild rice pilaf.
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PREP TIME
25 min
TOTAL TIME
50 min
Makes
6 Servings
Crispy duck with tangy rhubarb sauce. Photo, Erik Putz.
Delight your taste buds with a recipe that makes spring’s first fruit the star of the show. That’s right, rhubarb’s sweet-tart kick extends way beyond pie!
HEAT a large non-stick frying pan over medium. Place duck, skin-side down, in pan. Cook until skin is golden and crisp, draining fat occasionally into a small bowl, 8 to 10 min. Reduce heat if browning too quickly. Transfer duck, skin-side up, to prepared sheet. Roast in centre of oven until medium-rare, 8 to 10 min. Let stand 10 min before slicing.
Serve with rhubarb sauce, ginger and garlic beans, and wild rice pilaf.