DUCK WITH SPICED RHUBARB COMPOTE
Duck breasts are a great cut to cook with for a midweek supper. They make an interesting change from chicken, are easy to cook and pair up well with sweet and spicy sides. This spiced rhubarb compote is perfect!
Provided by olivemagazine
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Add the ginger and spice to the shallots and cook for a minute, then add the rhubarb and orange juice and cook gently until the rhubarb is tender.
- Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.
RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 1185 milligrams, Sugar 1 gram
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
DUCK BREAST WITH RHUBARB-STRAWBERRY COMPOTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
- To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
- Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
- Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1072 milligrams, Sugar 30 grams
RHUBARB COMPOTE
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
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