4 duck breasts
2 tbsp (1 oz) 25 g unsalted butter
1/2 lb (230 g) rhubarb, cut into slender 2 in/5 cm batons
1/4pt (140 ml) duck or chicken stock
salt
black pepper
2 tbsp (1 oz) 25 g unsalted butter
1/2 lb (230 g) rhubarb, cut into slender 2 in/5 cm batons
1/4pt (140 ml) duck or chicken stock
salt
black pepper
for the marinade:
1 carrot
1 onion
1 celery stalk
a few sprigs of fresh thyme
1/4pt/140 ml dry white wine
vermouth or white port To garnish
fresh parsley or chervil
1 onion
1 celery stalk
a few sprigs of fresh thyme
1/4pt/140 ml dry white wine
vermouth or white port To garnish
fresh parsley or chervil
method
1. Slash the skin on the breasts in three or four diagonals and place the breasts skin-down in a shallow dish.
2. Slice the vegetables into a saucepan. Add the thyme and wine and bring to the boil. Remove from the heat and allow to cool.
3. Pour this infused marinade over the meat and marinate overnight.
4. Remove the meat from the marinade and dry thoroughly on kitchen paper towels.
5. Heat a heavy frying pan and fry the duck breasts, skin-side first, on both sides until done to your liking. The last bit of the cooking should be done on high to crisp the duck skin.
6. Remove the meat and keep it warm while you finish the sauce.
7. Remove excess fat from the pan and melt half the butter in it. Gently fry the rhubarb until just tender, but do not let it colour. Remove and keep it warm with the duck.
8. Turn up the heat, strain the marinade into the pan and add the stock. Boil fiercely until reduced by at least half. Season to taste. Remove the pan from the heat and beat in the rest of the butter.
2. Slice the vegetables into a saucepan. Add the thyme and wine and bring to the boil. Remove from the heat and allow to cool.
3. Pour this infused marinade over the meat and marinate overnight.
4. Remove the meat from the marinade and dry thoroughly on kitchen paper towels.
5. Heat a heavy frying pan and fry the duck breasts, skin-side first, on both sides until done to your liking. The last bit of the cooking should be done on high to crisp the duck skin.
6. Remove the meat and keep it warm while you finish the sauce.
7. Remove excess fat from the pan and melt half the butter in it. Gently fry the rhubarb until just tender, but do not let it colour. Remove and keep it warm with the duck.
8. Turn up the heat, strain the marinade into the pan and add the stock. Boil fiercely until reduced by at least half. Season to taste. Remove the pan from the heat and beat in the rest of the butter.
serving amount
serves 4
rate this recipe
8.5
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