{"id":814,"date":"2023-01-25T16:03:23","date_gmt":"2023-01-25T16:03:23","guid":{"rendered":"https:\/\/tracklementsglobal.com\/aus\/2023\/01\/25\/a-mark-hix-recipe-duck-breasts-with-sweet-sour-rhubarb\/"},"modified":"2023-01-25T16:04:25","modified_gmt":"2023-01-25T16:04:25","slug":"a-mark-hix-recipe-duck-breasts-with-sweet-sour-rhubarb","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/aus\/a-mark-hix-recipe-duck-breasts-with-sweet-sour-rhubarb\/","title":{"rendered":"A Mark Hix Recipe: Duck Breasts with Sweet & Sour Rhubarb"},"content":{"rendered":"

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Method<\/strong><\/p>\n

Cut the rhubarb into batons, roughly 6-7cm x 1\u20442cm wide. Season the duck breasts, heat a heavy frying pan and cook the breast with the skin down for about 5 minutes on a medium heat, pouring off any fat as it’s cooking, which you can save for roast potatoes. Turn the breasts over and cook for another 4-5 minutes, keeping them nice and pink.<\/p>\n

Meanwhile, heat the vinegar in a wide pan with the sugar and a tablespoon of water and stir until the sugar has dissolved.<\/p>\n

Add the rhubarb and butter and simmer for 30 seconds with a lid on, then remove the rhubarb with a slotted spoon and transfer to a plate.<\/p>\n

Continue simmering the liquid until you have just a couple of tablespoons; then mix with the rhubarb and remove from the heat.<\/p>\n

To serve, cut the duck breasts into 7 or 8 slices, vertically, and arrange on warmed serving plates.<\/p>\n

Spoon the rhubarb and syrup on top.<\/p>\n

Serve with Tracklements Cranberry, Port & Orange Sauce.<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Ingredients<\/strong><\/p>\n

4 duck breasts weighing about 160-200g each
\nSalt and freshly ground black pepper
\nTracklements Cranberry, Port & Orange Sauce<\/a>
\n150-200g rhubarb
\n2tbsp cider vinegar
\n2tbsp granulated sugar
\nA couple of good knobs of butter[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]

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Cranberry, Port & Orange Sauce<\/a><\/h3>\n\n\n\n
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[vc_row][vc_column width=”1\/2″][vc_column_text] Method Cut the rhubarb into batons, roughly 6-7cm x 1\u20442cm wide. Season the duck breasts, heat a heavy<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,44,52],"tags":[110,153],"class_list":["post-814","post","type-post","status-publish","format-standard","hentry","category-chef-made","category-recipes","category-simple-suppers","tag-cranberry-port-orange-sauce","tag-cranberry-port-orange-sauce-leparfait"],"acf":[],"_links":{"self":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/comments?post=814"}],"version-history":[{"count":1,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/814\/revisions"}],"predecessor-version":[{"id":1698,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/814\/revisions\/1698"}],"wp:attachment":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/media?parent=814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/categories?post=814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/tags?post=814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}