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  • 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.

    Authors

    Janine Ratcliffe Portrait
    Janine RatcliffeFood director
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