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Roasted Duck with Rhubarb Sauce

From Our Kitchen

Preheat oven to 350°F. Place artichoke hearts in a bowl of water with 1 tsp. lemon juice.


2 Magret duck breasts, trimmed and scored
5 artichokes, trimmed to the heart
1 tsp. lemon juice
1 bunch asparagus, trimmed and cut into 1” pieces
1 lb. baby arugula
2 bunches spring onions, white part chopped
1½ Tbsp. sherry vinegar
extra virgin olive oil
salt and pepper
rhubarb sauce prepared from recipe


Season duck with salt and pepper. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Place duck, skin side down, in the pan. Cook until golden brown. Turn over and remove from heat. Place duck in an ovenproof pan and roast until medium-rare, about 12-15 minutes.

Allow duck to rest 5 minutes before slicing.

Pour out all but 1 Tbsp. from pan. Add an additional Tbsp. of olive oil. Place pan over medium heat. Add artichokes and cook until tender and light golden brown. Add asparagus and spring onions and cook for 2 more minutes. Remove from heat and add vinegar. Mix in arugula and a pinch of salt and pepper.

Arrange on plates. Add sliced duck and a dollop of rhubarb sauce. Enjoy

Serves 2-4