Daring Bakers November Challenge: Cannoli
Fri, 27/11/09 – 18:42 | 4 Comments

An Italian pastry filled with almond-flavoured whipped cream… The Daring Bakers recipes impress me month after month!

Read the full story »
Eating Out

Restaurants, pubs, camping sites… we tell you about the good and bad places as we wander round England and Europe.

Food & Cooking

Cooking tips, kitchen gadgets, crazy challenges or simply nice pictures.

Recipes

All our recipes, with detailed instructions and pictures.

Serial Cooking Website

Everything about our Serial Cooking website, the new web 2.0 cooking application.

Home » Recipes, Savoury dishes

Recipe: Duck Breast with Rhubarb Sauce - Recette: Magret de Canard avec Sauce à la Rhubarbe

Submitted by Nathalie on Monday, 13 April 2009No Comment

Lately we’ve tried lots of new recipes and unusual combination. The latest was duck with rhubarb, a recipe found there, and we served it with a boiled potato.

This combination was… really unusual. I thought it was good and I would it eat again, but Nicolas, for once, did not like it. Try it and let me know what you think!

Duck breast with rhubarb sauce

Duck Breast with Rhubarb Sauce

Serves 2 - Ready in 30 minutes

Ingredients

  • 2 duck breasts
  • 300g rhubarb, trimmed and cubed
  • 4 shallots, finely chopped
  • 1/2 orange, juice only
  • thumb-sized piece of root ginger, grated
  • 1 tsp mixed spice
  • knob of butter
  • salt & pepper

Method

Cook the shallots in butter until soft. Add the grated ginger and spice to the shallots and cook for a minutes.

Then add the rhubarb and orange juice and cook gently until the rhubarb is tender. This will take 15 to 20 minutes.

Season the duck breasts. Heat a non-stick frying pan and 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.

Serve with the rhubarb compote.

Bon Appétit !

To browse all our recipes, click here!

This recipe is also available on www.serialcooking.com.

—–—–—–—–—–—–—–—–—–—–—–—–—–—–—–

Magret de Canard et Sauce Epicée à la Rhubarbe

Pour 2 personnes - Prêt en 30 minutes

Ingrédients

  • 2 magrets de canard
  • 300g rhubarbe fraiche
  • 4 échalottes
  • 1/2 orange
  • gingembre frais - environ 3 cm
  • 1 cc 4 épices
  • noisette de beurre
  • sel & poivre

Préparation

Emincez les échalottes. Faites les revenir dans le beurre quelques minutes.

Epluchez la rhubarbe et coupez-la en petits cubes. Ajoutez-la aux échalottes. Ajoutez également le gingembre râpé et le jus d’orange. Faites cuire à feu doux jusqu’à ce que la rhubarbe soit tendre.

Salez et poivrez les magrets de canard. Faites chauffer une poele anti-adhésive et faites cuire les magrets à feu vif, sur le côté peau pendant 10 minutes puis 3-4 minutes de l’autre côté.

Servez avec la compote de rhubarbe.

Bon Appétit !

Pour découvrir toutes nos recettes, cliquez ici !

Cette recette est également disponible sur www.serialcooking.com.


No TweetBacks yet. (Be the first to Tweet this post)
Bookmark and Share

Related posts

If you enjoyed this post, make sure you subscribe to my RSS feed!

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.