Duck Breasts with Rhubarb compote

For 4 people. Preparation time: 35 min. Cooking time: 15 min.


  • 2 duck breasts
  • Salt and pepper

Rhubarb compote

  • 3-4 medium sized sticks of rhubarb
  • Agave use as much as you wish, as an alternative to honey or sugar
  • A little water


  1. Pre heat the oven to 200C
  2. Score the skins of the duck breast and season well with the salt and pepper
  3. Heat your pan and place the duck breasts skin side down, turn frequently until the duck is a good colour, this should take 6-8 minutes
  4. Place the breasts into an oven proof dish and place in the oven for a further 8-10 mins. Remove, cover lightly with foil and leave to rest

For the compote

  1. Chop the rhubarb and add a little water and a few drops of the agave, you can always add more so just trust your taste buds!
  2. When the rhubarb has broken down into a sauce, slice the duck and spoon over the rhubarb