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Duck with spiced rhubarb and clove

Name: Easy entertaining recipe: duck with spiced rhubarb
Yield: 8
Ingredients: 1/2 tsp Chinese five-spice; 2 x 180g duck breasts, skin scored; 1 brioche loaf, crusts removed, cut into 12 slices; Micro herbs, to garnish; 1 tbs extra virgin olive oil; 1 garlic clove, crushed; 4 rhubarb stalks, finely chopped; 1/2 cup (110g) caster sugar; 1 tsp ground clove; 1/4 tsp finely grated nutmeg; Finely grated zest & juice of 1/2 an orange

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https://healthimprovements.info/recipes/easy-entertaining-recipe-duck-spiced-rhubarb/n9ud9ner — Duck with spiced rhubarb and clove

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by Phoebe Wood

Nov 01, 2019

These mini toasts are loaded with flavour, courtesy of succulent duck breasts and spiced rhubarb.

1/2 tsp Chinese five-spice
2 x 180g duck breasts, skin scored
1 brioche loaf, crusts removed, cut into 12 slices
Micro herbs, to garnish

Spiced rhubarb and clove jam

1 tbs extra virgin olive oil
1 garlic clove, crushed
4 rhubarb stalks, finely chopped
1/2 cup (110g) caster sugar
1 tsp ground clove
1/4 tsp finely grated nutmeg
Finely grated zest & juice of 1/2 an orange

Method

1.

For the spiced jam, heat oil in a small saucepan over medium-low heat. Add garlic and cook, stirring, for 1 minute or until fragrant. Add rhubarb, sugar, spices, zest and juice. Cook, stirring occasionally, for 10-12 minutes until thick and jammy. Season. Cool completely, then transfer to a container and chill until needed.
2.

Combine 1 tsp salt flakes in a bowl with Chinese five-spice. Season duck fat with mixture, then place, fat-side down, in a cold frypan over medium heat. Cook for 8 minutes or until most of the fat has rendered and skin is golden. Drain fat from pan then turn duck and cook for a further 2 minutes for medium. Remove from pan and rest for 5 minutes, loosely covered with foil, then thinly slice. Lightly toast brioche, cut in half diagonally, then spread 1 heaped teaspoon of jam over each piece of toast. Top with duck and garnish with herbs to serve.