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Crispy Duck With Tangy Rhubarb Sauce

6

  • Prep Time25 mins
  • Total Time50 mins
  • Makes6 Servings
Crispy Duck With Tangy Rhubarb Sauce

(Photo: Erik Putz)

Chatelaine Triple Tested

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.

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