Duck Breast with rhubarb puree
For 4 people:
Duck Breast 2 piece of 8 to 10 oz each
Salt and pepper
Canola Oil for searing
100g of rhubarb
2 star anise
1 vanilla pod, split and seeds reserved
10g of caster sugar
For the purée, wash and roughly chop the rhubarb and combine with the sugar, star anise and vanilla in a small pan
Add enough water to cover and place over a medium heat.
Bring to a simmer and cook until the rhubarb is tender. This should take around 10-15 minutes
Strain the rhubarb, remove the star anise and reserve the liquid.
Add the rhubarb to the blender and blitz until smooth - you may need some of the reserved liquid to achieve the right consistency
Pass the purée through a fine strainer and set aside to cool
To roast the duck:
Score the fat of the duck breast with a knife.
Season the duck with salt and pepper.
Warm sauté pan over medium heat and add duck breast; fat side down. By doing this you will render the fat and have crispy skin.
After the fat has rendered, flip the duck breast and finish in an oven at 375 f for 3 minutes or more depending on the desired meat temperature.