Crispy Duck With Tangy Rhubarb Sauce
1
- Prep Time25 mins
- Total Time50 mins
- Makes6 Servings
(Photo: Erik Putz)
This savoury, crispy duck gets a sweet kick from rhubarb. A perfect spring dinner!
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 400 g 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 27g, Carbohydrates 40g, Fat 12g, Fibre 1g, Sodium 437mg.
Excellent source of Iron.