Duck with spiced rhubarb compote
- Preparation and cooking time
- Total time
- A little effort
- 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
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.
