Zesty ginger duck with rhubarb recipe
A full-flavoured, bitter-sweet mixture of duck with rhubarb and orange makes a tasty dressing for penne or rigatoni, showing that a modest portion of meat goes a long way with the right pasta in an interesting sauce. Crisp green vegetables complete this simple, but stylish, stir-fry.
Serves 4
Preparation time: 30 minutes, plus at least 30 minutes marinating
Cooking time: about 15 minutes
Ingredients for zesty ginger deck with rhubarb
350 g boneless duck breasts
400 g penne or other pasta shapes
11/2 tablespoons sunflower oil
1 large clove garlic, crushed
2 tablespoons finely chopped fresh ginger
250 g rhubarb, cut into 5 mm slices
10 spring onions, thinly sliced
300 g green beans, thinly sliced or cut into short lengths
75 g trimmed watercress
4 oranges, peeled, halved and sliced
salt and pepper
Marinade
finely grated zest and juice of 1 large orange
1/4 cup (55 g) sugar
1 tablespoon soy sauce
11/2 teaspoons finely chopped fresh ginger
8 juniper berries, lightly crushed
4 black peppercorns, lightly crushed
Preparation for zesty ginger duck with rhubarb
1 Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the duck breasts.
2 Remove the skin and all surface fat from the duck breasts. Thinly slice the breasts crosswise, then cut the slices lengthwise into fine strips. Add to the marinade and stir well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.
3 When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.
4 Drain the duck in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the duck and stir-fry for 3–4 minutes or until well browned.
5 Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.
6 Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.
7 Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.
8 Arrange the watercress on a large dish or on individual serving plates, and top with the hot beans and sliced oranges. Divide the duck and pasta mixture among the plates and serve.
Each serving provides 2428 kJ, 580 kcal, 32 g protein, 11.5 g fat (2.4 g saturated fat), 92.6 g carbohydrate (18 g sugars), 8.5 g fibre
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