Roast mallard with rhubarb tart

Method

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.