Duck Breast with Baked Rhubarb Compote and Cabbage recipe
Duck Breast with Baked Rhubarb Compote and Cabbage
This is a great supper party recipe. The good thing about cooking duck breasts is that you can sear them and then reheat in the oven prior to serving. This gets the smelly bit out of the way well before your guests arrive. I often serve duck with cabbage which is very simply cooked when shredded finely and saut�ed until just cooked in a little butter and a dash of water, then seasoned. This kind of cabbage would also make amazing bubble and squeak.
DuckTo prepare ahead
4 duck breasts with skin scored
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1 Heat a large griddle pan, season the duck breasts, and then fry them for three to four minutes each side, until golden brown. Cool then refrigerate until ready to cook.
Baked rhubarb compote1 Choose young, pink rhubarb cut into 2cm lengths.2 To every 450g (1lb) of rhubarb add 115g (4oz) of sugar. Layer the pieces in an oven proof dish with the sugar and cover with tin foil. 3 Bake in a pre-heated oven at 180C until tender – do not over cook or they will start to lose their colour.
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To cook and serve supper1 Place the duck breasts on a shallow baking tray and bring them to room temperature.2 To reheat the meat, place the baking tray in the middle of a preheated oven at 200C for eight to 12 minutes, depending on the size of the breast and how rare you like your duck (larger duck breasts will need longer).3 Puree the compote until smooth, and serve warm, rather the hot.