While rhubarb and duck may not seem the most obvious combination, the sharp pop of rhubarb with the familiar pairing of orange, cuts the flavour of the fatty duck beautifully. This tasty dish is a real show-stopper and is actually easier than you may guess to create!
Method
Take your duck breasts out of the fridge at least an hour before cooking. Lightly score the skin and coat generously with salt flakes and a quick crack of black pepper* Use a heavy bottomed pan – cast iron if you’ve got it and put the duck breasts skin side down, slowly turning up the heat every few minutes, for about 10 minutes or until they’re a lovely golden brown. Turn over for a minute or two depending on how pink you like it. Pop the duck breast on a plate to rest while you make the sauce.
In the same pan, toss in your cardamom pods and let them warm through a few minutes, they’ll start popping! Add in the cinnamon stick, spring onions, rhubarb and sugar. Pour in cider, juice and zest from the orange and let it bubble up and reduce. Once it’s thickened, add in chicken stock, give the pan a little swirl, taking care not to stir or you’ll mash up all that beautiful rhubarb! Sit the duck in the sauce, skin side up and finish for the last minute.
Serve with creamy mash and sautéed savoy cabbage and Enjoy!
*Don’t be tempted to add any fat or oil to the pan, you don’t need it and your smoke alarm won’t thank you for it!
All ingredients used in this recipe are available to purchase from the Fodder farm shop
