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Slow-Roasted Duck Breast With Rhubarb-Savory Compote

Jan 09, 2013Posted by chefdanPrint

roasted duck

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.

roasted duck
Slow-Roasted Duck Breast With Rhubarb-Savory Compote
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roasted duck
Slow-Roasted Duck Breast With Rhubarb-Savory Compote
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Rating: 0
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Print Recipe
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