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- Duck with spiced rhubarb compote
Duck with spiced rhubarb compote
- Janine Ratcliffe
Published: March 25, 2015 at 4:07 PM
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Serves 2
A little effort
Total time: 30 mins
A star rating of 5 out of 5.1 ratingRate
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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!
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Ingredients
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4 shallots
finely chopped and cooked in butter until soft
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thumb-sized piece root ginger
grated
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½ tsp mixed spice
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300g rhubarb
trimmed and sliced diagonally
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4 tbsp orange juice
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2 duck breasts
fat scored and seasoned
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to serve buttered spinach
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Method
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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.
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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.
Authors
Janine RatcliffeFood director
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