Crispy Duck With Tangy Rhubarb Sauce
7
- Prep Time25 min
- Total Time50 min
- 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.
Serve with Ginger and Garlic Beans and Wild Rice Pilaf.
Get more of our best rhubarb recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.