Name: Duck with spiced rhubarb compote
Total time: 30 min
Yield: Serves 2
Ingredients: 4 shallots, finely chopped and cooked in butter until soft; thumb-sized piece root ginger, grated; ½ tsp mixed spice; 300g rhubarb, trimmed and sliced diagonally; 4 tbsp orange juice; 2 duck breasts, fat scored and seasoned; to serve buttered spinach

Ingredients

4 shallots, finely chopped and cooked in butter until soft
thumb-sized piece root ginger, grated
½ tsp mixed spice
300g rhubarb, trimmed and sliced diagonally
4 tbsp orange juice
2 duck breasts, fat scored and seasoned
to serve buttered spinach

Method

STEP 1
Add the ginger and spice to the shallots and cook for a minute, then add the rhubarb and orange juice and cook gently until the rhubarb is tender.
STEP 2
Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.