Crisp Roast Duck with a Confit of Rhubarb and Ginger recipe | Delia Smith
Delia's Crisp Roast Duck with a Confit of Rhubarb and Ginger recipe. I’m not very horticulturally minded but rhubarb is, I think, technically, a vegetable. But since the richness of duck is always...
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Ingredients
- 2 x 4 lb (1.8 kg) Gressingham ducks
- fresh watercress, to garnish
- sea salt and freshly milled black pepper
- 1 lb 2 oz (500 g) rhubarb, cut into ¾ inch (2 cm) chunks
- 17 fl oz (500 ml) dry cider
- 5 fl oz (150 ml) cider vinegar
- 4½ oz (125 g) golden caster sugar
- 1 heaped teaspoon of finely grated fresh ginger
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