Duck with rhubarb chutney and curry creamed spinach

The natural acidity of rhubarb is a stunning match for rich duck meat in Simon Rimmers recipe
By Simon Rimmer
Duck with rhubarb chutney and curry creamed spinach
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the rhubarb chutney

  • 50 ml red wine vinegar
  • 3 tbsp sugar
  • 1 tbsp butter
  • ½ red onions, finely sliced
  • 1 sticks rhubarb, finely sliced
  • ½ tsp ground cinnamon
  • ½ limes, juice only
  • ½ red chillies, chopped
  • 1 tbsp chopped coriander stalks
  • ½ tsp dried red chilli flakes

For the curry creamed spinach

  • 75 ml cream
  • 1 tsp curry powder
  • 1 large handful spinach

For the duck

  • 1 tbsp olive oil
  • 1 duck breast


1. For the rhubarb chutney: place the vinegar and sugar in a non-reactive saucepan and boil over a medium heat for 5-6 minutes, or until the sugar has melted and the mixture is syrupy. Remove from the heat and set aside.

2. Meanwhile, melt the butter in a non-reactive saucepan until foaming, then fry the onion and rhubarb for 2-3 minutes. Add the cinnamon, lime juice and fresh chilli and cook for 3-4 minutes, or until the rhubarb is tender. Stir in the coriander stalks, dried chilli flakes, vinegar syrup and set aside.

3. For the curry creamed spinach: simmer the cream and curry powder together in a heavy-based saucepan over a medium heat for 4-5 minutes, or until the cream has reduced slightly. Add the spinach and cook until wilted.

4. For the duck: heat the olive oil in a frying pan and fry the duck for 2-3 minutes on each side, or until golden brown all over but still slightly pink in the middle. Set aside to rest for 5 minutes.

5. Spoon the curry creamed spinach onto a plate. Top with the duck breast and serve the rhubarb chutney alongside.

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