This recipe uses sweet and sharp rhubarb to cut through the rich duck meat. Deliciously crispy skin, soft pink meat and sweet spicy rhubarb makes this a delicious dinner dish, perfect for posh occasions. Taking only half an hour, this is the perfect thing to rustle up at the last minute when pasta just won’t do!
- 2 duck breasts
- 1tbsp Chinese five-spice powder
- 30g butter
- 350g rhubarb, chopped
- 4tbsp red wine vinegar
- 4tbsp caster sugar
- 1-2 star anise
Cut a diamond pattern in the duck skin and rub over the five-spice powder. Heat a frying pan until warm and add the duck breasts, skin-side down.
Cook for 4-5 minutes over a medium heat until the fat starts to run out of the skin of the duck. Turn the duck breasts over and cook for a further 3-5 minutes, depending on how well you like duck cooked. Remove from the pan and leave it to rest for about 5 minutes while cooking the rhubarb.
Melt the butter in the pan and add the rhubarb and cook for about 1 minute, then add the vinegar, sugar and star anise and bring to a simmer until the rhubarb is just tender. Season to taste.
Slice the duck breasts and serve straight away with the rhubarb sauce.
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If you don't have star anise, you could just sprinkle a little extra fivespice powder into the rhubarb sauce.