It has been a while since I last had duck in my kitchen. Mostly because I used to enjoy my portion of Duck Confit when travelling to Paris a good few times a year. And from my own experience no one does it as good as in France. So instead of messing with a rather traditional meal, I decided to rebel and roast the duck breasts in a more unusual way – poached with rhubarb and cashew nuts. The result speaks (and tastes) for itself! 😋
Step One:
Season the duck breasts with salt, pepper and rub with thyme .
Marjoram could also work if you prefer a stronger flavour.
Place them skin down on a pre-heated heavy bottomed pan and fry for 7-8 mins. That’s the best way to keep the meat succulent and avoid it drying out. Finish with turning the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked.
Step Two:
Place the rhubarb stems in a pot, season it with a sprinkle of thyme, cashews nuts and a few drips of honey. Cook it for 10 mins, keeping a lid on the pan, until softened. If you like it more “al dente” then check it after 7 mins with a fork to see if the stems are firm enough to your liking. I like mine soft and juicy 🙂
Serve on poached rhubarb with nuts caramelised in honey and thyme.
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