Duck à la Rhubarb with Rhubarb Confit and ‘Spaghetti’ Garnish - Deliciously Yorkshire
Yorkshire once produced 90% of the world’s forced rhubarb and is very firmly on the agenda at this time of year. Technically a vegetable it’s delicious in both
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Ingredients
- 2 duck breasts, free range – we use Loose Birds of Harome
- 3 stalks Yorkshire forced rhubarb, roughly diced
- 350ml Yorkshire cider (we use Orchards of Husthwaite near Thrisk)
- 150ml chicken stock (we use TRUEfoods of Melmerby near Ripon)
- 75g caster sugar or to taste
- 50ml cider vinegar
- 1 tsp finely grated fresh ginger
- 1 star anise
- 200g baby spinach
- Yorkshire Rapeseed Oil for frying
- Juice of 1 lemon
- 2 tsp caster sugar
- 1 stick Yorkshire rhubarb, whole
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