Crispy duck with tangy rhubarb sauce
By Chatelaine
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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!
Ingredients
-
2 cups
chopped fresh
rhubarb
, about 240 g
-
2/3 cup
brown sugar
-
1 tbsp
fish sauce
-
6 thin slices
ginger
-
2 tbsp
lime juice
-
2
duck breasts
, about 400g each
-
1/4 tsp
salt
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.
Nutrition (per serving)
- Calories
- 371,
- Protein
- 27 g,
- Carbohydrates
- 40 g,
- Fat
- 12 g,
- Fibre
- 1 g,
- Sodium
- 437 mg.
- Excellent source of
- Iron
Serve with rhubarb sauce, ginger and garlic beans, and wild rice pilaf.
