Duck with spiced rhubarb compote

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olive magazine

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Recipe by olive magazine

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1. Cook shallots in butter until soft. Add the ginger and spice to the shallots and cook for a minute then add the rhubarb and orange juice and cook gently until the rhubarb is tender. Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.

473 kcalories, protein 32.3g, carbohydrate 5.5g, fat 35.9 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g

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• Fiona

  18 May 2008

  Fiona rated and commented on this recipe

  

  A great idea but the compote was a bit overpowering; it might be better slightly sweetened and with less orange juice. Thenleft over compote worked beautifully with vanilla ice cream for dessert (or so my husband says!)

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• jennie's

  09 July 2008

  jennie's rated and commented on this recipe

  

  This was made for me by my daughter on Mothering Sunday and it is truly delicious - definitely worth trying!

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Ingredients

• 4 shallots , finely chopped
• thumb-sized piece root ginger , grated
• mixed spice
• 300g rhubarb , trimmed and sliced diagonally
• buttered spinach , to serve
• 2 duck breasts , fat scored and seasoned
• 4 tbsp orange juice

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 30 mins

Ingredients

• 4 shallots , finely chopped
• thumb-sized piece root ginger , grated
• mixed spice
• 300g rhubarb , trimmed and sliced diagonally
• buttered spinach , to serve
• 2 duck breasts , fat scored and seasoned
• 4 tbsp orange juice

473 kcalories, protein 32.3g, carbohydrate 5.5g, fat 35.9 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g

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