Duck with rhubarb and cranberry sauce

Crisp, honey roast duck and a delicious fruity sauce make an easy but elegant dinner party dish from James Martin
By James Martin
Duck with rhubarb and cranberry sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp honey
  • 2 duck breast
  • 3 sticks forced rhubarb, finely chopped
  • 2.5 cm ginger, peeled and finely sliced
  • 2 oranges, juice only
  • 200 g dried cranberries, (or substitute cherries)


1. Set the oven to 200°C/gas 6.

2. Heat the honey in a frying pan and add the duck breast, skin side down and fry until the skin is crisp and caramelised.

3. Transfer to the oven and roast for 10-15 minutes.

4. Place the rhubarb in a hot pan with the ginger and orange juice. Add the cranberries and cook for about 5-10 minutes, until the liquid has reduced and the sauce has chutney like consistency. Serve with the duck breasts.

Rate This Recipe