• 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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