Slow-Roast Duck Breast with Rhubarb, Star Anise and Honey

⏱ 75 min · Serves 2

Duck breast started cold in a dry pan renders to glassy, crackling skin while the meat stays blushing pink. Alongside, forced rhubarb is roasted just until it slumps but still holds its shape, in a syrup of honey, red wine vinegar and star anise — sharp, fragrant and exactly the foil rich duck deserves. Restaurant plating, weekend-cook patience.

Per serving: 610 kcal · 42.0g protein · 25.0g carbs · 38.0g fat

Ingredients

• 2 duck breasts (about 180-200g each), skin on
• 1 tsp flaky sea salt, plus more to season
• Freshly ground black pepper
• 250g forced (pink) rhubarb, cut into 5cm batons
• 2 tbsp runny honey
• 1 tbsp red wine vinegar
• 2 whole star anise
• 1 strip orange zest, plus 1 tbsp juice
• 1 tsp caster sugar (optional, if rhubarb is very sharp)
• 100ml chicken or duck stock
• 1 small banana shallot, finely chopped
• 1 tbsp cold unsalted butter, diced
• 1 tsp light soy sauce
• Watercress or baby chard, to serve

Method

1. Score the duck skin in a close diamond pattern, cutting through the fat but not the meat. Rub with the flaky salt and leave uncovered on a rack in the fridge for at least 30 minutes (up to overnight) to dry the skin.
2. Heat the oven to 160C fan / 180C / gas 4. Toss the rhubarb with the honey, vinegar, star anise, orange zest and juice, and the sugar if using. Spread in a single layer in a small roasting dish.
3. Pat the duck completely dry and season with pepper. Lay skin-side down in a cold, dry, oven-safe frying pan. Set over a low-medium heat and let the fat render slowly for 12-15 minutes, pouring off the fat into a jar every few minutes, until the skin is deep amber and thin.
4. Meanwhile, roast the rhubarb for 12-15 minutes until just tender and collapsing at the edges but still in pieces. Lift the fruit out carefully with a slotted spoon and reserve; keep the syrup and star anise.
5. Turn the duck, sear the flesh side for 1 minute, then transfer the pan to the oven for 5-7 minutes for rosy pink (internal 54-56C). Rest skin-side up on a warm plate for 10 minutes.
6. Pour all but 1 tsp fat from the pan. Soften the shallot over a medium heat for 2 minutes, add the stock, soy and the reserved rhubarb syrup with its star anise. Bubble to reduce by half, then whisk in the cold butter off the heat for a glossy sauce. Discard the star anise and taste for balance.
7. Carve the duck into thick slices, fan onto warm plates with the roasted rhubarb, spoon over the sauce and finish with watercress and a pinch of flaky salt.