Duck with garlic rhubarb sauce
Serves 4
Ingredients:
A little butter
4 duck breasts
For the sauce:
15g (½oz) butter
100g (3½oz) rhubarb, cut into 4cm (1½in) lengths
1 garlic clove
4 tbsps water
Salt and pepper
1 tsp rosemary, finely chopped
Method:
Preheat the oven to 180°C/350°F/gas 4. Moisten a medium-hot frying pan with the butter then add the duck, skin side down, and cook for about five minutes, until the skin is golden brown and crisping.
Transfer the duck to a roasting tin and place in the oven for about 10 minutes - the skin does not want to become too dark or the flesh be overcooked. Remove from the oven and allow to rest for five minutes. l Now make the sauce. Melt the butter in a small frying pan, add the rhubarb and cook for 2-3 minutes until it starts to soften. Crush the garlic then add it to the pan with the remaining ingredients and 4 tablespoons of water.
Poach the rhubarb for 5 minutes - it doesn't need to be too soft. Spoon the sauce over the duck and serve with light, crunchy vegetables such as green beans or mangetout.