BBC Food - Recipes - Goosnargh duck breast, puffed rice and pumpkin seeds, rhubarb, yoghurt and wate
Succulent duck and sharp rhubarb combine the finest ingredients from Lancashire and Yorkshire.
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Ingredients
- 300ml/10½fl oz natural yoghurt
- 150ml/5½fl oz red wine
- 50ml/2fl oz soy sauce
- 2 tsp maple syrup
- 200ml/7fl oz reduced brown chicken stock
- 4 corn-fed Goosnargh duck breasts, trimmed
- pinch sea salt
- 50g/1¾oz sugar
- 2 sprigs of pine (such as Douglas fir)
- 2 sprigs of thyme
- 5 sticks Yorkshire forced rhubarb
- sunflower oil for deep frying, plus 50ml/2fl oz for shallow frying
- 50g/1¾oz wild rice
- 50g/1¾oz pumpkin seeds
- 1 small fennel bulb
- 1 lemon , juice only
- ½ tsp yellow mustard seeds
- 1 bunch fresh watercress
- pine oil , to serve
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