Slow-Roasted Duck Breast With Rhubarb-Savory CompoteJan 09, 2013Posted by chefdanPrint
The bright acidity of rhubarb is a great counterpoint to the meaty richness of duck breast. This is a wonderful dish for the wood oven, because that faint lick of smokiness infused in both the meat and the compote really ties everything together. It’s also very simple, but the depth of flavor will make it seem as if you worked on the dish for hours. Savory is delicious, underused herb that adds a nice minerality to the compote. If you can’t find it, try substituting marjoram or chervil.