Crispy duck breast w/spiced rhubarb
|1||bunch rhubarb – trim leaves and tough ends, cut into 4cm pieces|
|1||orange – thinly peel rind and then juice the orange|
|1 x Tbls Olive Oil|
|***Add some micro herbs like red shizo for garnish|
- Preheat oven to 200C. Arrange rhubarb in a baking dish, scatter sugar and orange peel over, drizzle honey and juice then add cinnamon and star-anise. Cover with foil and roast until rhubarb is just tender, but not falling apart (20-25 minutes). Set aside. Leave the oven on at 200c
- Pre-heat oven proof pan to med-high. Score the duck breast. Pat it dry then generously season the skin.
- Add 1 table spoon of olive oil to pan, wait until oil is hot and then add duck breast skin side down. Cook on skin side on medium heat for about 8 minutes until skin has blistered.
Flip the breast and cook for 2 minutes.
- Place the pan with duck breasts in oven and cook for about 7 minutes. Then rest the duck breast for 7 minutes before slicing them in 1cm pieces. Serve with the spiced roast rhubarb.
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