Gressingham Duck Breast With Rhubarb Sauce Recipes

VIETNAMESE GRESSINGHAM DUCK

Steps:

• Preparing the dressing
• Combine and mix all of the ingredients in a bowl and set aside.
• Cooking the noodles
• Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
• Preparing the salad
• Combine and mix all of the salad ingredients, minus the noodles, lime wedges and coriander, in a bowl and set aside.
• Preparing and cooking the duck
• Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven and leave to rest for five minutes.
• Putting everything together
• Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
• Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.

RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE

Steps:

• Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 8 minutes. Strain. Place half of the soy mixture in a shallow glass or ceramic dish. Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
• Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat. Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side. Remove from the skillet and keep warm. Add the remaining soy mixture to the skillet and deglaze the pan.
• Cut the breasts on the diagonal into thin slices. Fan the slices out on each of 4 plates and spoon the sauce over them. Divide the compote among the plates and serve immediately.

GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.