Crispy duck recipe with tangy rhubarb sauce

Crispy duck with tangy rhubarb sauce

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PREP TIME

25 min

TOTAL TIME

50 min

Makes

6 Servings

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.