duck, egg and shoestring fries with rhubarb ketchup

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Duck, egg and shoestring fries with rhubarb ketchup

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The key to perfect crisp-skinned duck breasts is scoring the skin and adding to a cold pan. As the pan and duck gradually heat up, the fat can render out before the skin burns, resulting in golden crunch.

Ingredients

2 medium potatoes, cut into matchsticks (use a julienne peeler if you have one), then soaked in cold water for about 10 minutes

Vegetable oil to shallow-fry

2 duck breasts

2 medium eggs

4 Tenderstem broccoli stalks

For the ketchup

Dash vegetable oil

1 small onion, chopped

400g rhubarb, chopped

2 cooked beetroot, chopped

2 juniper berries, crushed

Pinch freshly ground nutmeg

Pinch ground cloves

100g caster sugar

50ml red wine vinegar

Directions

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Duck, egg and shoestring fries with rhubarb ketchup

Ingredients

Directions

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