Duck à la rhubarb recipe
 Rhubarb works wonderfully with the richness of duck and Chinese spices in this gourmet dish. 1 tbsp brown sugar100ml/3½fl oz red wine vinegar500ml/18fl oz chicken stock20g/¾oz butter 1 tbsp brown sugar 100ml/3½fl oz red wine vinegar 500ml/18fl oz chicken stock 20g/¾oz butter 3–4 sticks rhubarb, roughly chopped2 tbsp brown sugarsplash of grenadine (optional) 3–4 sticks rhubarb, roughly chopped 2 tbsp brown sugar splash of grenadine (optional) 2 tsp Chinese five spice2 tsp salt2 large duck breasts, trimmed and fat scored 2 tsp Chinese five spice 2 tsp salt 2 large duck breasts, trimmed and fat scored groundnut oil, for frying1 red chilli, chopped4 pak choi, quarteredsoy sauce, to tastefish sauce, to taste groundnut oil, for frying 1 red chilli, chopped 4 pak choi, quartered soy sauce, to taste fish sauce, to taste 50g/1¾oz brown sugar½ stick rhubarb, cut into 1¾cm/2in batons20g/¾oz butter 50g/1¾oz brown sugar ½ stick rhubarb, cut into 1¾cm/2in batons 20g/¾oz butter Method For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce.Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture.Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving.Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender.For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel.To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. Recommended wines Try Domaine Bruno Sorg, Gewurztraminer