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- Duck with Tapioca and Ginger-infused…
- 1 duck breast
- 400g rhubarb
- 50g sugar
- 50g ginger, sliced, plus extra for garnish
- 2 cloves
- ¼ cup tapioca, drained
- 1 handful rocket
Preheat the oven to 175C/Gas 4.
Chop the rhubarb into 2-3cm pieces, add sugar, sliced ginger and cloves and put into a roasting tin. Cover with foil and cook for 20 minutes.
When the rhubarb is soft but still keeps its shape, remove from the oven and drain. Add the ginger slices to the syrup. If the syrup is still too thin, cook down slightly, then add the tapioca, to infuse it. Meanwhile, continue to cook the rhubarb.
Season the duck breast well with salt and pepper then put a heavy-based frying pan over a high heat and cook the duck skin-side down for 6 minutes. Remove from the oven adn put onto a plate for 10 minutes to rest. Use a spoon to serve: place a thin slice of duck on the bottom, add some cooked rhubarb, top with a 1/4 tsp of tapioca and a few thin matchsticks of fresh ginger. Pour on 1/2 tsp of rhubarb syrup, season with a pinch of sea salt and ground black pepper and serve with rocket leaves.
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