Name: Spicy duck with rhubarb recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 2
Cuisine: Chinese
Ingredients: 2 duck breasts; 1tbsp Chinese five-spice powder; 30g butter; 350g rhubarb, chopped; 4tbsp red wine vinegar; 4tbsp caster sugar; 1-2 star anise

Nutrition Per Portion

RDA

Calories

642 Kcal

32%

Fat

41 g

59%

Saturated Fat

16 g

80%

By Sue McMahon

published 16 February 2014

This recipe uses sweet and sharp rhubarb to cut through the rich duck meat. Deliciously crispy skin, soft pink meat and sweet spicy rhubarb makes this a delicious dinner dish, perfect for posh occasions. Taking only half an hour, this is the perfect thing to rustle up at the last minute when pasta just won't do!

Ingredients

2 duck breasts
1tbsp Chinese five-spice powder
30g butter
350g rhubarb, chopped
4tbsp red wine vinegar
4tbsp caster sugar
1-2 star anise

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Method

Cut a diamond pattern in the duck skin and rub over the five-spice powder. Heat a frying pan until warm and add the duck breasts, skin-side down.
Cook for 4-5 minutes over a medium heat until the fat starts to run out of the skin of the duck. Turn the duck breasts over and cook for a further 3-5 minutes, depending on how well you like duck cooked. Remove from the pan and leave it to rest for about 5 minutes while cooking the rhubarb.
Melt the butter in the pan and add the rhubarb and cook for about 1 minute, then add the vinegar, sugar and star anise and bring to a simmer until the rhubarb is just tender. Season to taste.
Slice the duck breasts and serve straight away with the rhubarb sauce.

Top Tip for making Spicy duck with rhubarb

If you don't have star anise, you could just sprinkle a little extra fivespice powder into the rhubarb sauce.

Explore More

Chinese Recipes Dinner party Recipes Duck Recipes Rhubarb Recipes

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.