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Duck à la Rhubarb

Pan-seared spiced duck breasts served with a rhubarb purée, caramelised rhubarb batons, savory sauce, and stir-fried pak choi.

DinnerDuckGourmetRhubarbFrench-Asian Fusion
Estimated Nutrition
Calories
413.9
kcal / serving
1655.4 kcal total
Carbs
29.1g
per serving
116.4 g total
Fat
22.1g
per serving
88.5 g total
Protein
24.6g
per serving
98.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Brown Sugar
For the sauce
2
tbsp
Brown Sugar
For the rhubarb purée
50
g
Brown Sugar
For the garnish
CondimentsSauces
100
ml
Red Wine Vinegar
1
splash
Grenadine
Optional
1
piece
Soy Sauce
To taste
1
piece
Fish Sauce
To taste
Dairy
20
g
Butter
For the sauce
20
g
Butter
For the garnish
Liquids
500
ml
Chicken Stock
Meat
2
piece
Duck Breast
Fat scored and trimmed
NutsSeeds
2
tsp
Chinese Five Spice
2
tsp
Salt
To taste
OilsFats
1
ml
Groundnut Oil
For frying
Vegetables
3
stick
Rhubarb
Roughly chopped
1
piece
Red Chilli
Chopped
4
piece
Pak Choi
Quartered
0.5
stick
Rhubarb
Cut into 5cm batons

Method

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