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Duck with rhubarb and cranberry sauce

James Martin from James Martin: Yorkshire's Finest
Crisp, honey roast duck and a delicious fruity sauce make an easy but elegant dinner party dish from James Martin

Duck with rhubarb and cranberry sauce

Method

1. Set the oven to 200°C/gas 6.

2. Heat the honey in a frying pan and add the duck breast, skin side down and fry until the skin is crisp and caramelised.

3. Transfer to the oven and roast for 10-15 minutes.

4. Place the rhubarb in a hot pan with the ginger and orange juice. Add the cranberries and cook for about 5-10 minutes, until the liquid has reduced and the sauce has chutney like consistency. Serve with the duck breasts.

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Serves: 2

Prep: 15 min
Cook: 20 min

Ingredients
2 tbsp Honey
2 Duck breast
3 sticks forced rhubarb, finely chopped
2.5 cm Ginger, peeled and finely sliced
2 orange, juice only
200g dried cranberries, (or substitute cherries)