SERVES: 2 / PREP TIME: 10 mins / COOKING TIME: 20 mins

Duck is always a crowd pleaser! We promise this recipe will be sure to please all, everyone will be raving on about how “QUACKING” good your cooking is.

INGREDIENTS:

• 2 duck breasts
• 1 tbsp Chinese five-spice powder
• 30g butter
• 350g rhubarb, chopped
• 4 tbsp red wine vinegar
• 4 tbsp caster sugar
•  1-2 star anise

METHOD:

• Cut a diamond pattern in the duck skin and rub over the five-spice powder. Heat a frying pan until warm and add the duck breasts, skin-side down.
• Cook for 4-5 minutes over a medium heat until the fat starts to run out of the skin of the duck. Turn the duck breasts over and cook for a further 3-5 minutes, depending on how well you like duck cooked. Remove from the pan and leave it to rest for about 5 minutes while cooking the rhubarb.
• Melt the butter in the pan and add the rhubarb and cook for about 1 minute, then add the vinegar, sugar and star anise and bring to a simmer until the rhubarb is just tender. Season to taste.
• Slice the duck breasts and serve straight away with the rhubarb sauce.