Duck with spiced rhubarb compote

Duck with spiced rhubarb compote

  • serves 2
  • A little effort

Duck breasts are a great cut to cook with for a midweek supper. They make an interesting change from chicken, are easy to cook and pair up well with sweet and spicy sides. This spiced rhubarb compote is perfect!



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


  • 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.