Crispy duck with tangy rhubarb sauce. Photo, Erik Putz.
, about 240 g
6 thin slices
, about 400g each
BOIL rhubarb with sugar, fish sauce and ginger in a medium saucepan. Reduce heat to medium and gently boil until rhubarb is very soft and mixture is thick, about 10 min. Scrape into a food processor or blender. Purée until smooth. Whirl in lime juice.
PREHEAT oven to 400F. Line a baking sheet with foil.
LAY duck breasts, skin-side up, on cutting board. Using a sharp knife tip, cross-hatch skin and fat in a diamond pattern (shown below). Sprinkle with salt. Season with fresh pepper.
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.
Nutrition (per serving)
- 27 g,
- 40 g,
- 12 g,
- 1 g,
- 437 mg.
- Excellent source of