DUCK BREAST WITH RHUBARB SAUCE
Serves two
- 2 EMH duck breasts
- 2 tsp five-spice powder
- salt
sauce:
- 200 g rhubarb
- 100 ml freshly squeezed orange juice
- 1 cinnamon stick
- 2 smaller star anise
- 1 small piece of ginger
- habanero (to taste)
- 1.5 tbsp demerara sugar
- salt
- 2 pak choi
- rapeseed oil
- sesame oil
- soy sauce
- sesame seeds
Score the skin of the duck breasts in a crosshatch pattern. Be careful not to cut into the meat. Season with salt and five-spice powder and leave to marinate for at least a couple of hours. Meanwhile, prepare the rhubarb sauce. Slice the rhubarb and place in a saucepan, add the juice, cinnamon stick, star anise, ginger and habanero. Simmer on low heat, stirring occasionally, for 20–25 minutes. Remove from the heat, season with sugar and salt, and leave to infuse.
Place the duck breasts skin-side down in a cold pan, turn the heat on low and let them render slowly until the fat has melted and the skin is crispy. Flip and cook for another 5 minutes. Then set the breasts aside to rest.
Heat a little rapeseed oil in a pan. Quarter the pak choi and sear briefly (keep them crunchy). Season with soy sauce and a dash of sesame oil, sprinkle with sesame seeds and serve alongside the duck breast and rhubarb sauce.
