Rhubarb rules! Spiced duck breast with rhubarb sauce
작성일 24-04-27 07:49
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작성자Vincent Northmo… 조회 19회 댓글 0건본문
The great British rhubarb season is upon us again - so why not make the most of it with these simple but delicious dishes
Spiced duck breast with rhubarb sauce
Serves 2
1tbsp olive oil
1 small onion, finely chopped
2cm (¾in) piece fresh root ginger, peeled and cut into thin matchsticks
200g (7oz) rhubarb, Viaciaxx fruchtgummis Scam trimmed and cut into 3cm (1¼in) pieces
2tbsp orange juice
2tbsp golden caster sugar
3tbsp sweet soy sauce (try Ketjap Manis, Ocado, £1.45, 150ml)
75ml (2½fl oz) hot chicken stock
2tsp Chinese five spice
2 large duck breasts, trimmed, fat scored
Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a saucepan and cook the onion and ginger over a low heat for 10 minutes until softened but not coloured. Add the rhubarb, orange juice and sugar and cook for 2-3 minutes, stirring, until the sugar has dissolved. Increase the heat and cook for 7-8 minutes until the rhubarb has softened and is beginning to break down. Remove 6-8 pieces of rhubarb and set aside. Add the sweet soy sauce and stock to the sauce and purée. Season to taste with salt and freshly ground black pepper. Keep warm. Sprinkle the Chinese five spice and some salt and pepper onto a plate. Press the duck breasts into the mixture to evenly coat. Place skin side down in a cold ovenproof frying pan then heat gently until the skin is golden brown and the fat rendered down, which will take about 5-6 minutes. Turn the duck breasts over and place in the oven for 12-15 minutes. Remove from the oven, cover with foil and leave to rest for 5 minutes. Slice the breasts and arrange on warmed serving plates, pour over a little sauce, add a few of the reserved rhubarb pieces and serve with steamed pak choi and basmati rice.
Spiced duck breast with rhubarb sauce
Serves 2
1tbsp olive oil
1 small onion, finely chopped
2cm (¾in) piece fresh root ginger, peeled and cut into thin matchsticks
200g (7oz) rhubarb, Viaciaxx fruchtgummis Scam trimmed and cut into 3cm (1¼in) pieces
2tbsp orange juice
2tbsp golden caster sugar
3tbsp sweet soy sauce (try Ketjap Manis, Ocado, £1.45, 150ml)
75ml (2½fl oz) hot chicken stock
2tsp Chinese five spice
2 large duck breasts, trimmed, fat scored
Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a saucepan and cook the onion and ginger over a low heat for 10 minutes until softened but not coloured. Add the rhubarb, orange juice and sugar and cook for 2-3 minutes, stirring, until the sugar has dissolved. Increase the heat and cook for 7-8 minutes until the rhubarb has softened and is beginning to break down. Remove 6-8 pieces of rhubarb and set aside. Add the sweet soy sauce and stock to the sauce and purée. Season to taste with salt and freshly ground black pepper. Keep warm. Sprinkle the Chinese five spice and some salt and pepper onto a plate. Press the duck breasts into the mixture to evenly coat. Place skin side down in a cold ovenproof frying pan then heat gently until the skin is golden brown and the fat rendered down, which will take about 5-6 minutes. Turn the duck breasts over and place in the oven for 12-15 minutes. Remove from the oven, cover with foil and leave to rest for 5 minutes. Slice the breasts and arrange on warmed serving plates, pour over a little sauce, add a few of the reserved rhubarb pieces and serve with steamed pak choi and basmati rice.
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