Crispy duck with tangy rhubarb sauce
Prep 25 min
Total 50 min
Makes 6 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- 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.
Nutrition
Calories 371, Protein 27 g, Carbohydrates 40 g, Fat 12 g, Fibre 1 g, Sodium 437 mg. Excellent source of IronFiled under:
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