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- 2
duck breasts, about 225g (8oz) each
- 125 g
(4oz) rhubarb
- 2
shallots, peeled and finely chopped
1 small garlic clove, finely sliced
- 2 tsp.
caster sugar
- 3 Tbsp.
sloe gin
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Pat duck breasts dry with kitchen paper. Score skin at 1½ cm ( in) intervals, being careful not to cut down into fl esh. Sprinkle skin generously with salt.
- Step 2
Place breasts skin-side down in a cold, dry non-stick frying pan over low heat. Fry for about 12min (without turning) until skin is golden and crisp. As fat renders from skin, pour into a bowl and reserve.
- Step 3
Set breasts fat-side up on a wire rack inside a roasting tin. Roast in oven for 18min for medium. Transfer to a board, cover with foil; rest while making sauce.
- Step 4
Prepare rhubarb: cut into 5cm (2in) pieces, about 2cm (¾ in) thick. In the cleaned-out pan, gently fry shallots in 2tsp of the reserved duck fat (see GH Tip) for 3min until soft. Add garlic; fry for 1min. Add 75ml (3fl oz) water, sugar and sloe gin. Stir a little to dissolve sugar.
- Step 5
Add rhubarb to pan, cover and simmer for 5min (don’t disturb rhubarb or it will lose its shape). Remove from heat. Set aside, covered, for a further 5min until rhubarb is tender. Check seasoning.
- Step 6
Slice duck. Serve on the sauce.
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GH Tips
Food Standards Agency guidelines are now to cook duck through, as you would chicken. But because the meat is deep red when raw, even when cooked it will have a nice pink hue.
Either suitably discard remaining fat or cover and chill for up to a week. Use for roasting potatoes.
Per Serving:
- Calories: 690
- Fibre: 2 g
- Total carbs: 5 g
- Sugars: 5 g
- Total fat: 49 g
- Saturated fat: 14 g
- Protein: 38 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
