Recipe: Pan fried duck with rhubarb and ginger sauce (From Worcester News)

Recipe: Pan fried duck with rhubarb and ginger sauce

10:48am Friday 5th February 2010

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AS we enter a new decade, expect to be eating roast duck or grouse for lunch, followed by a helping of ripe mangosteen.

At least, that’s what the experts say but can we trust the words of supermarkets who may have a vested interest in deciding what we’ll all be having for dinner?

According to Judith kleine Holthaus, account director at the Future Foundation, her company’s predictions for Waitrose are based on a variety of factors.

She said: “On the one hand, we’re studying the macro trends, which impact how people consume food, so things like economics, health, travel government regulation and tax.

“Then we also do our own surveys to find out about consumer attitudes and what people intend to do in the future.

We’ve got a wealth of statistics to make really educated predictions about the future.”

And according to The Future of Cooking – a report commissioned by Sainsbury’s – shopping behaviours will change over the next decade as spending becomes more thrifty, cooking preparation becomes more considered, and we adopt a make-doand- mend attitude reminiscent of the 1950s.

The supermarket predicts a greater demand for game meats which are low in fat and cholesterol.

Ingredients

SERVES 4

4 duck breasts, skin on
4tbsp honey
125g rhubarb, finely chopped
50g dried cherries
1tbsp ground ginger
300ml orange juice
300ml rosé wine

Method

Pre-heat the oven to 200C/400F/Gas 6.

Heat a frying pan, add the duck breast, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, keeping the pan and the fat for later.

Pour two tbsps honey over the duck and roast in the oven for 10-15 minutes, or until cooked to your liking.

Remove the duck from the oven, reserving the juices from the duck, and allow to rest for five minutes.

Add the rhubarb, dried cherries and ground ginger to the frying pan that you used to cook the duck and cook for one minute.

Remove from the pan and set aside.

Pour the orange juice and rosé wine into the frying pan and bring to the boil for about 10 minutes, allowing the liquid to reduce.

Add the juices from the duck and the remaining honey, and bring back to the boil. Reduce to a sauce consistency, then return the rhubarb and cherries back to the pan for one minute.

Serve with the rhubarb, cherries and sauce.

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