The tart rhubarb cuts through the rich duck
(13 votes)
Cook: 40 Mins
Serves: 4
Price: £2.26 per serving
Nutritional Information
Each 464g serving contains
Energy
2329kj
557kcal
2329kj
557kcal
28%
Fat
12.1g
12.1g
Med
17%
17%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
16.2g
16.2g
High
18%
18%
Salt
0.46g
0.46g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
2tsp rapeseed oil
1 onion, chopped
50g golden caster sugar
2cm ginger, grated
2tbsp red wine vinegar
2 sprigs thyme
1 star anise (optional)
100ml water
200g rhubarb
300g basmati rice
400g Extra Special Duck Breast Fillets
Black pepper
1 clove garlic, sliced
1 red chilli, sliced
200g pak choi, quartered
Method
1
Heat 1tsp of the rapeseed oil in a pan, reserving the rest for later. Add the onion and cook for 3 minutes. Add the sugar and ginger and cook for a further 5 minutes. Stir in the red wine vinegar, thyme and star anise if using. Top up with the water and bring to a simmer. Cook for 10 minutes. Add the rhubarb, cut into short lengths, and poach for 5 minutes.
2
Cook the rice as per pack instructions.
3
Score the skin of the duck breast fillets and season with black pepper. Put skin-side down in a cold pan. Turn the heat to medium. Fry for 8-10 minutes, until golden. Flip over and cook for 3 minutes, basting with the fat.
4
Remove from the heat. Cover and rest for 10 minutes.
5
Heat the rest of the rapeseed oil in another pan. Cook the garlic and chilli for 2 minutes. Add the pak choi. Stir-fry for 5-8 minutes.
6
Slice the duck and top with the rhubarb. Serve with the rice and pak choi.