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Duck with rhubarb sauceby Elaine Johnson |
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Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
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4 duck breast fillets; 200g trimmed rhubarb, cut into 2cm long pieces; 1 red onion, chopped; 6 tbsp thick-cut orange marmalade; 1 cinnamon stick; picnch of dried chilli flakes; 1 tbsp sunflower oil; 200ml cold water. |
| Recipe Method |
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In a pan heat the oil and cook the onion until soft. Add the rhubarb and water. Cover and simmer for 10 minutes. Add the marmalade, chilli flakes and cinnamon and heat until simmering. Remove the cinnamon stick. Make 5 diagonal cuts in the skin of each duck breast. Heat a griddle pan until very hot. Cook the duck, skin side down, for 10 minutes, until crisp and brown. Drain off any excess fat. Turn the duck breasts over and cook for another 5 minutes. Slice and serve with the rhubarb sauce. |