GH//Hearst Owned

Duck with rhubarb and sloe gin

Name: Duck with rhubarb and sloe gin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 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

Rhubarb cuts through the richness of duck wonderfully.

By The GH Kitchen TeamPublished: 05 February 2016

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time