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.
If you don't have star anise, you could just sprinkle a little extra fivespice powder into the rhubarb sauce.