Photo: Lily Banse
Duck à la rhubarb
18 ingredients
30 min + 1 hr
Serves 4
openrecipes
Rhubarb works wonderfully with the richness of duck and Chinese spices in this gourmet dish.
Estimated Nutrition (whole recipe, rough)
784
Calories
51g
Protein
57g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp brown sugar
- 100ml/3½fl oz red wine vinegar
- 500ml/18fl oz chicken stock
- 20g/¾oz butter
- 3-4 sticks rhubarb
- 2 tbsp brown sugar
- splash of grenadine, optional
- 2 tsp Chinese five spice
- 2 tsp salt
- 2 large duck
- groundnut oil
- 1 red chilli
- 4 pak choi
- , to taste soy sauce
- , to taste fish sauce
- 50g/1¾oz brown sugar
- ½ stick rhubarb
- 20g/¾oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes