In The Kitchen: Rhubarb recipes - KMSP-TV

In The Kitchen: Rhubarb recipes

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Poached Rhubarb, Crème Fraiche, Puff Pastry

Rhubarb:

4 stalks of Rhubarb cut in 1.5 inches long pieces

Syrup:

1 pint of water

½ cup of grenadine syrup

½ cup of sugar

Mix all in the syrup ingredient together, bring to a simmer. Add the rhubarb poached until tender but not to the point of falling apart.

Take out the rhubarb and let cook. Strain the syrup

Puff Pastry square:

1 Puff pastry package from the store

½ cup of sugar

1 egg yolk, whisk

Cut out 4 squares of 1.5 inches by 1.5 inches

Brush with egg and sprinkle sugar

Bake at 375 until golden

On a plate, place rhubarb, top with Crème fraiche/ Sour Cream, add the puff pastry square.

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

Rhubarb purée

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.



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