Crispy duck with tangy rhubarb sauce

Prep 25 min
Total 50 min
Makes 6 Servings

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2 cups
chopped fresh rhubarb, about 240 g
2/3 cup
1 tbsp
6 thin slices
2 tbsp
duck breasts, about 400g each
1/4 tsp


  • 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.

Serve with rhubarb sauce, ginger and garlic beans, and wild rice pilaf.


Calories 371, Protein 27 g, Carbohydrates 40 g, Fat 12 g, Fibre 1 g, Sodium 437 mg. Excellent source of Iron
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