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R. Seress
By R. Seress

Duck Breast With Sweet and Sour Rhubarb

Duck has lots of classic fruity partners but rhubarb often isn't one of them. I'm not sure why – for me, it's a perfect marriage. You can use a whole duck for this, or duck breasts, which are readily available in butchers and supermarkets.
Updated at: Sun, 03 Aug 2025 12:57:49 GMT

Nutrition balance score

Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
5
Low

Nutrition per serving

Calories327.2 kcal (16%)
Total Fat25.5 g (36%)
Carbs7.9 g (3%)
Sugars6.6 g (7%)
Protein17.8 g (36%)
Sodium420.8 mg (21%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cut the rhubarb into batons, roughly 6-7cm x ½cm wide. Season the duck breasts, heat a heavy frying pan and cook the breast with the skin down for about 5 minutes on a medium heat, pouring off any fat as it's cooking, which you can save for roast potatoes. Turn the breasts over and cook for another 4-5 minutes, keeping them nice and pink.
Step 2
Meanwhile, heat the vinegar in a wide pan with the sugar and a tablespoon of water and stir until the sugar has dissolved.
Step 3
Add the rhubarb and butter and simmer for 30 seconds with a lid on, then remove the rhubarb with a slotted spoon and transfer to a plate.
Step 4
Continue simmering the liquid until you have just a couple of tablespoons; then mix with the rhubarb and remove from the heat.
Step 5
To serve, cut the duck breasts into 7 orf 8 slices, vertically, and arrange on warmed serving plates. Spoon the rhubarb and syrup on top.

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