- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 35 minutes plus soaking overnight
- Effort: medium
For the rhubarb tart
- 1 litres water
- 200 g sugar
- 50 ml grenadine
- 3 star anise
- 1 balls preserved stem ginger, roughly chopped
- 6 thin sticks forced rhubarb
- 1 sheets ready rolled puff pastry
For the dressing
- 1/2 pomegranate, juice and seeds
- 2 tbsp toasted flaked almonds
- 1 sprigs mint leaves, chopped
- 1/2 balls preserved stem ginger, finely chopped
- 1 tbsp olive oil
- 1/2 lemon, juice only
For the duck
- vegetable oil, for frying
- 2 duck breast
- 1 large knob of butter
- 2 cooked baby pak choi, to serve
1. For the rhubarb tart: the day before you make this recipe you need to poach the rhubarb. Put the water, sugar, star anise, grenadine and ginger in a pan and bring to the boil.
2. Put the rhubarb in a heatproof dish, pour over the hot poaching liquor and cover with cling film. Leave to cool overnight.
3. The next day, drain the rhubarb (reserving a little of the poaching liquor for the dressing) and cut into batons 9cm in length. Preheat the oven to 190C/gas 5.
4. Cut the puff pastry into 2 rectangles, 10cm x 5cm. Put them on a baking tray and lay the rhubarb batons on top, leaving a border of ½ cm all the way around. Each tart should hold 5 batons.
5. Cook in the oven for 10 minutes then brush the tops with a little of the syrup from the jar of stem ginger.
6. For the dressing: mix all the ingredients along with 3 tablespoons of the rhubarb poaching liquid. Season.
7. For the duck: turn up the oven to 200C/gas 6.
8. Heat a little vegetable oil in a frying pan and add the duck breasts, skin-side down. Season. Cook for 2 minutes, then flip over and add the butter. Transfer to the oven and roast for 4 minutes, or until cooked to your liking. Leave for a few minutes to rest.
9. Sit the rhubarb tart on top of a baby pak choi. Serve the duck breast alongside and spoon over the pomegranate dressing.
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