Duck with pickled rhubarb
6 servings
90 minutes
Duck with pickled rhubarb is a harmony of the rich flavor of tender duck meat and the refreshing tartness of pickled rhubarb. This recipe embodies the traditions of European cuisine, where duck meat is valued for its juiciness and depth of flavor. Braised in aromatic spices, the duck acquires a velvety texture, while the rhubarb soaked in wine vinegar and lemon syrup adds a piquant freshness. Currants bring a light sweetness, balancing the overall composition of the dish. This combination makes it ideal for a special dinner where one wants to impress guests with an unusual and refined taste. The dish pairs excellently with dry red wines, highlighting the richness of flavor nuances.
1
Marinate duck legs in a mixture of crushed garlic, coriander, bay leaf, a little vegetable oil, and a pinch of salt. Cover with plastic wrap and refrigerate for eight hours.
- Garlic: 1 head
- Coriander seeds: 0.5 teaspoon
- Bay leaf: 2 pieces
- Vegetable oil: 1 l
- Salt: to taste
2
Take the marinated chicken legs, place them in a saucepan, and cover with vegetable oil. Cook on low heat for 1.5 hours.
- Duck leg quarters: 6 pieces
- Vegetable oil: 1 l
3
Cut the rhubarb into pieces 6–8 centimeters long.
- Rhubarb: 1 kg
4
Pour vinegar, juice, and zest of two lemons into a saucepan, add sugar and star anise, bring to a boil and cook until the liquid turns into syrup. Then add rhubarb and currants and simmer in the syrup for three to five minutes.
- Red wine vinegar: 100 ml
- Lemon: 2 pieces
- Sugar: 100 g
- Star anise: 1 piece
- Redcurrant: 200 g
