- 4 x 200g duck breasts, skin on
- 100g butter
- 2 shallots, chopped
- 375g rhubarb, chopped
- 1 tsp ground ginger
- 75-100g caster sugar
- 75ml pale sherry
- 300g spinach
- 1 tsp freshly grated nutmeg
Season the duck with salt and pepper, then place in a cold pan, skin side down.
Turn the heat to medium and cook on the skin side for about 6 minutes, tipping away the fat as it cooks.
Flip the meat over, then cook for another 4-6 minutes. Rest the meat for 5 minutes on kitchen paper.
Melt half the butter in a frying pan and gently fry the shallots for 5 minutes until soft.
Add the rhubarb, ginger, sugar and sherry and cook for about 12 minutes.
Briefly cook the spinach in a pan with the remaining butter and grated nutmeg until wilted.
- Serve the duck with the rhubarb sauce and wilted spinach.
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Recipe from Sunday Brunch, Channel 4.