Duck breasts with sweet and sour rhubarb

Step 1

Generously season 2 large or 4 small duck breasts on both sides with salt and pepper.

Step 2

Heat a large frying pan over a medium heat and cook the duck breasts for 5-6 minutes, or 9-10 minutes if they are large, starting skin-side down and turning halfway through or when the skin is crispy. If you like your meat well done, keep cooking for a few minutes more.

Step 3

Remove the duck breasts from the pan and put on a plate, leaving to rest for a few minutes before starting the sauce.

Step 4

Put 50ml cider vinegar or balsamic vinegar, 15g demerara sugar and 40g butter in the pan you cooked the duck in and stir until melted, over a low heat, then add 200g rhubarb (trimmed and cut into ½cm-thick angled lozenges) and 2-3 spring onions (sliced on an angle).

Step 5

Turn up the heat and cook for 1-2 minutes, stirring as everything cooks, until the rhubarb is starting to soften but still has a bit of bite. Stir in 1 tbsp chopped parsley and any resting juices from the duck, and season.

Step 6

To serve, slice the duck breasts and lay on warmed plates, skin-side up, then spoon over the sauce.