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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.
9 people made this
- 340 g (12 oz) boneless duck breasts
- 400 g (14 oz) penne or other pasta shapes
- 1½ tbsp sunflower oil
- 1 large garlic clove, crushed
- 2 tbsp finely chopped fresh root ginger
- 225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
- 10 spring onions, thinly sliced
- 300 g (10½ oz) runner or French beans, thinly sliced or cut into short lengths
- 75 g (2½ oz) watercress sprigs
- 4 oranges, peeled, halved and sliced
- salt and pepper
- finely grated zest and juice of 1 large orange
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1½ tsp finely chopped fresh root ginger
- 8 juniper berries, lightly crushed
- 4 black peppercorns, lightly crushed
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- 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.
- Remove the skin and all surface fat from the duck breasts. Thinly slice the breasts crossways, then cut the slices lengthways into fine strips. Add the strips to the marinade and stir to coat them well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.
- 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.
- 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 the duck strips are well browned.
- 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.
- 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.
- Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.
- 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.
Some more ideas
Use 340 g (12 oz) lean boneless pork such as fillet instead of the duck breast. * Try a combination of lean gammon instead of duck, and shelled broad beans instead of runner or French beans. * When fresh rhubarb is out of season, use plums, stoned and sliced, instead. * Nectarines, stoned and sliced, are a good alternative to rhubarb, particularly if you want to vary the dish by using lower-fat chicken or turkey breast instead of duck.
Skinning the duck and removing the fat before cooking cuts out about two-thirds of the total fat content. * Duck is a good source of many of the B vitamins, plus iron and zinc. Weight for weight, duck contains over twice as much B1 and B2, and three times as much iron, as chicken. * Rhubarb contains vitamin C, manganese and potassium. Use only the stalks, however, because the leaves are poisonous, even when they are cooked.
Each serving provides
C, copper * B12, potassium, selenium, zinc * B1, B2, folate, niacin, calcium, iron
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Rhubarb Chutney [Sponsored Post]
This savory and sweet rhubarb chutney is sophisticated and easy-to-make and is a great addition to any charcuterie and cheese plate.
Jump directly to Recipe
This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
For me, the sign that we are FIRMLY into Spring season isn’t the warmer weather or the flowers blooming. It’s the appearance of rhubarb in the stores! I’m a fan of the long vibrant red stalks that are often paired with strawberries. But strawberry rhubarb isn’t the only ingredient combination out there and pies aren’t the only thing you can make with rhubarb. Rhubarb Ginger chutney is my new favorite thing!
A few weeks ago I went up to J Vineyard and Winery with the Safeway team to learn all about their sparkling wine making processing, eat an extraordinary 5-course meal paired with their wines, as well as learn more about Columbus Craft Meats (one of my favorite charcuteries brands) and Triscuits (which has a new line of seasoned crackers that I’m a bit obsessed with).
I teamed up with Safeway to learn more about some of the products that they sell in their stores. I’ve been looking forward to visiting J Vineyard and Wineries for awhile since sparkling wines one of my favorites to celebrate and enjoy. The tour did not disappoint, starting with a history of the winery that was founded in 1986 by Judy Jordan (at the age of 25!) to the current owners of E & J Gallo who took over the winery in 2015. The tour continued and showed us the entire process of how they made sparkling wine which involved some cool looking machines that turned and twisted the bottles to make sure the sparkling wine yeast continued to ferment the wine. In the old days, this process was actually done by hand!
The tour ended with a 5-course meal in the Bubble Room that continued to get better and better after each course. From a white asparagus, morel and duck egg dish (paired with pinot gris, a signature wine that they started making after they expanded beyond sparkling) to the rainbow trout (paired with Chardonnay), and lamb three ways (paired with Pinot Noir) I was pretty stuffed. But not so much that I couldn’t fit in the chevre cheese course with a sparkling Brut Rosé and the final Meyer Lemon Crémeaux dessert served with a Vintage Brut sparkling wine. All in all, it was a hard day of eating and drinking!
Afterwards we went up to learn more about Columbus Craft Meats and Triscuits. I didn’t think I could eat any more, and neither did the Safeway folks, which is why they had us make snack filled bento boxes-to-go with both of them. Of course, despite being full, I had to sample all the various charcuterie, including their Italian Dry Salame (with Burgundy wine and a hint of garlic) as well as zesty Calabrese with red pepper flakes that Columbus Craft Meats brought. Of course, I already buy their products to snack and make sandwiches with as it tastes like actual charcuterie and meat, not like some weird Frankenstein meat product.
But what I didn’t know much about was the new Triscuit flavors, that included my favorite, a basil and garlic cracker that had quinoa seeds woven into it. What! I swear I could eat the box of them all by themselves. And I almost did too, despite being crazy full from the lunch. I’ve always had a soft spot for Triscuits and their simple three ingredient crackers (wheat, oil and salt). But their new flavors like their rosemary and jalapeno cracker had chia seeds woven into them as well!
In the end, as I came up with a “goodie bag” full of products, to inspire me in the kitchen. With spring here and rhubarb appearing, I knew that I wanted to make something that would be easy to make and bring to a picnic or serve on a charcuterie platter. I tend to hibernate a bit in the wintertime, but once Spring comes around, I start thinking of picnics and entertaining! And this spicy, sweet and savory rhubarb chutney would pair well with the richness of the Columbus charcuterie and the salty crunch of the triscuit crackers. Sharp and acidic, with a mix of savory and spicy, the chutney is perfect on top of the charcuterie and salty flavorful cracker. Plus the touch of pinot noir wine that I used from J Wineries added a level of complexity that brought the chutney to the next level. Spring is here! Grab a picnic basket and throw in some J Winery bubbly, a packet of Columbus Crafted charcuterie, some Triscuits crackers, a little cheese and wine and this easy to make rhubarb chutney. It’s finally time to get outside and enjoy the nice weather!
A favourite for young and old. Add more or less sugar to suit your taste.
6 stalks rhubarb, sliced into 1-2 cm pieces
1-1½ cups water
2 Tbsp sugar
¼ cup flour
½ cup rolled oats
½ cup brown sugar
½ cup dessicated coconut, optional
½ teaspoon cinnamon
4 Tbsp canola oil
Place rhubarb and water in a 20 cm microwavable bowl, sprinkle with sugar and gently toss.
Combine flour, rolled oats, brown sugar, coconut and cinnamon in a mixing bowl.
Add oil and mix well.
Sprinkle crumble mix over rhubarb.
Microwave on high for 5 minutes.
Variation (1): Replace coconut with 2 Tbsp chopped hazelnuts or pecans.
Variation (2): Gluten free crumble
¼ cup rice flour
½ cup brown sugar
½ cup dessicated coconut
50 ml canola oil
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Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in Personalised Nutrition. She is passionate about harnessing the power of all things health and well-being – in a way that enhances, rather than limits our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays adrift of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you.
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Featuring spectacular seasonal ingredients, try award-winning food writer Diana Henry's finest recipes, from decadent desserts to comforting family classics.
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Crock-Pot Zesty Italian Soup
This was a recipe I threw together while cleaning out the fridge and freezer the other day. I discovered a package of stew meat and some veggies decided to throw together a quick soup for dinner. And then I spotted half a bottle of Italian salad dressing and thought “well that might be interesting….”
And so it was born. A recipe for Crock-Pot Zesty Italian Soup!
The Italian salad dressing added just the right amount of zip and zing to an otherwise ordinary soup. And to “beef” things up I cooked up some curly rotini pasta and tossed those bad boys in before serving.
I know we end up getting a lot of comments about having cook pasta separately. I know, it adds an extra step. You could PROBABLY cook the pasta in the Crock-Pot but as a personal preference thing, I don’t. I find the pasta comes out mushy and changes the texture of the soup dish I am cooking. When you cook pasta the noodle release starch into the cooking liquid. And that starch thickens up the dish. That might be what you are looking for in some dishes. But I decided not this one.
No mushy noodles. Just a really great soup!
Serve this with a nice tossed salad and maybe some crusty Italian bread for a light dinner.
For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce.
Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée.
For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture.
Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving.
Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender.
For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel.
To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck.
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I decided to choose beautiful fresh, seasonal ingredients for my salsa. You will find tomato, chili, yellow and red peppers, fresh basil, pineapple, garlic and lime in my version. Delicious!
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