Duck with spiced rhubarb compote
Serves 2
A little effort
Total time:
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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- 4 shallotsfinely chopped and cooked in butter until soft
- thumb-sized piece root gingergrated
- ½ tsp mixed spice
- 300g rhubarbtrimmed and sliced diagonally
- 4 tbsp orange juice
- 2 duck breastsfat 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.
