PUBLISHED: 07:28 31 March 2014
©Archant Photographic 2010
Duck Breast with Baked Rhubarb Compote and Cabbage
To prepare ahead
4 duck breasts with skin scored
1 Heat a large griddle pan, season the duck breasts, and then fry them for three to four minutes each side, until golden brown. Cool then refrigerate until ready to cook.
Baked rhubarb compote
1 Choose young, pink rhubarb cut into 2cm lengths.
2 To every 450g (1lb) of rhubarb add 115g (4oz) of sugar. Layer the pieces in an oven proof dish with the sugar and cover with tin foil.
3 Bake in a pre-heated oven at 180C until tender – do not over cook or they will start to lose their colour.
To cook and serve supper
1 Place the duck breasts on a shallow baking tray and bring them to room temperature.
2 To reheat the meat, place the baking tray in the middle of a preheated oven at 200C for eight to 12 minutes, depending on the size of the breast and how rare you like your duck (larger duck breasts will need longer).
3 Puree the compote until smooth, and serve warm, rather the hot.
Rhubarb and sweet wine jelly
Makes 8-10 individual jellies
900g (2lb) rhubarb
300g (10 ½oz) caster sugar, (you may need a little extra if the rhubarb is very sharp)
400ml (14fl oz) water
Juice and zest of one orange, if you can find a blood orange it deepens the colour
About 300ml (10fl oz) sweet wine
Approx eight leaves of gelatine (refer to packet, this recipe makes just under a litre)
1 Chop the rhubarb to 2-3cm pieces and place in a large saucepan.
2 Sprinkle over the sugar, and add the orange juice, zest, and water.
3 Cover the pan and bring to the boil, then simmer until soft. Don’t over cook or the rhubarb juice will lose its lovely pink colour.
4 Once cooked, strain the rhubarb over a large bowl or measuring jug – this should give you about 600-700ml of liquid; you can save the pulp and use it in a crumble or trifle recipe or freeze for another day.
5 Pour the sweet wine into the juice and make up to 900ml. You need to taste at this point to make sure you don’t need any more sugar, a little more orange juice or a dash more wine.
6 Soak the gelatine leaves in a dish or jug of cold water.
7 Put a couple of ladlefuls of the rhubarb and Muscat juice in a small saucepan to heat through.
8 Take it off the heat before it boils, remove the gelatine from the water and squeeze out any excess water. Then whisk it into the hot syrup. Whisk well making sure it dissolves, and then strain it and add to the rest of the syrup.
9 Pour the syrup into Martini or wine glasses, and stand in the fridge to set. This will take approximately four hours. Serve the jellies with fresh cream.
900g (2lb) trimmed and roughly chopped rhubarb
310g (11oz) caster sugar
The grated rind of one orange
350ml (12fl oz) double cream
1 Place the chopped rhubarb in an oven proof dish with the rind and sugar. Cover with tin foil – do not add any extra liquid.
2 Cook in a pre-heated oven at 190C/375F/gas mark five for 30 to 40 minutes until the fruit is completely soft. In a three or four oven Aga, cook in the baking oven, or the grid shelf of the roasting oven in a two oven Aga.
3 Once the rhubarb is cooked, strain through a colander and reserve the juice. Puree the fruit until perfectly smooth, then chill both the puree and juice until very cold.
4 Whip the cream until it forms ribbons, then carefully fold in the rhubarb puree. Once the cream and puree are combined, drizzle some of the juice through the fool to give a ripple effect and serve in some tall elegant glasses. Alternatively put the juice into a saucepan and place over a medium heat to reduce down, pouring a little over the fool as you serve.