Duck with spiced rhubarb compote
Serves 2
A little effort
Total time:
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!
Skip to ingredients
- 4 shallotsfinely chopped and cooked in butter until soft
- thumb-sized piece root gingergrated
- ½ tsp mixed spice
- 300g rhubarbtrimmed and sliced diagonally
- 4 tbsp orange juice
- 2 duck breastsfat 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.
