Crispy duck with tangy rhubarb sauce

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25 min


50 min


6 Servings

Crispy duck with tangy rhubarb sauce

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!


  • 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


  • 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.