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Goosnargh Duck Breast, Puffed Rice and Pumpkin Seeds, Rhubarb, Yoghurt and Watercress

Succulent duck and sharp rhubarb combine ingredients from Lancashire and Yorkshire, featuring soy glaze, puffed rice, and thick yoghurt.

DuckGourmetFine DiningRhubarbLancashire
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
32.2g
per serving
128.6 g total
Fat
39.6g
per serving
158.4 g total
Protein
29g
per serving
115.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Maple Syrup
50
g
Sugar
CondimentsSauces
50
ml
Soy Sauce
Dairy
300
ml
Natural Yoghurt
hung overnight in muslin
Fruits
1
piece
Lemon
juice only
GrainsCereals
50
g
Wild Rice
Liquids
150
ml
Red Wine
200
ml
Chicken Stock
reduced brown stock
Meat
4
piece
Duck Breast
Goosnargh, trimmed
NutsSeeds
1
pinch
Sea Salt
to taste
2
sprig
Pine
Douglas fir
2
sprig
Thyme
50
g
Pumpkin Seeds
0.5
tsp
Yellow Mustard Seeds
OilsFats
1
ml
Sunflower Oil
for frying
1
piece
Pine Oil
to serve
Vegetables
5
stalk
Rhubarb
Yorkshire forced
1
piece
Fennel
small bulb
1
bunch
Watercress

Method

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