Sunday lunch inspiration: Jun Tanaka's recipe for roast duck with rhubarb and ginger
Jun Tanaka is known for his bold flavours and inventive cooking at The Ninth, in Fitzrovia. Here, he serves a playful dish of roast duck enlivened with rhubarb and a hit of ginger, ideal for a Sunday lunch that's a little different to the usual meat n' two veg. It requires a little work — you'll need to get the rhubarb prepped on a Saturday — but that pop of flavour will surely be worth it.
Roast duck with rhubarb and ginger
Ingredients
Serves: 2
- 2 Duck breasts
- 6 Thin sticks of forced rhubarb
- 2 Baby bok choi
- 2 Sheets of puff pastry (Rectangle 10cmx5cm)
- 20g butter
- Candied ginger (Julienne)
- Poaching liquid for the rhubarb
- 1l Water
- 200g Sugar
- 50ml Grenadine
- 3 Star Anis
- 10g Ginger
Method
1. The day before you make this recipe, poach the rhubarb. Place all the ingredients for the poaching liquid in a pan and bring to the boil, and then pour this over the rhubarb. Cling film overyour container and leave it to cool.
2. The following day, cut the rhubarb into batons 9cm in length. Place on the puff pastry leaving a border of 1⁄2 cm all the way around. Each tart should hold five batons. Place these in the oven and cook for 10 minutes at 190°C. Take them out of the oven and brush with the syrup from the candied ginger.
3. Add vegetable oil to a hot pan, season the duck, and cook skin side down for 4 minutes. Flip over, add the butter and roast in the oven for 4 minutes at 200°C. Take everything out to rest.
4. To serve, quickly fry the bok choi in olive oil for a minute, season and place on a plate. Put the rhubarb tart on top. Slice the duck into 5/6 slices and lay these alongside the tart. Finish with candied ginger on top, then tuck in, and enjoy.
