Serve with rhubarb sauce, ginger and garlic beans, and wild rice pilaf.
Crispy duck with tangy rhubarb sauce
By ChatelaineThis article has not been rated yet.
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.
Nutrition (per serving)
- Calories
- 371,
- Protein
- 27 g,
- Carbohydrates
- 40 g,
- Fat
- 12 g,
- Fibre
- 1 g,
- Sodium
- 437 mg.
- Excellent source of
- Iron
FILED UNDER: Dinner gluten free roast
