Duck with Pickled Rhubarb

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

As an additional side dish, you can take bread crumbs, toast them in the oven, and blend them with parsley and cilantro. This will create a fragrant green mixture that has a texture similar to sand.

Ingredients

Duck wings - 6 pieces
Duck Fat - 7.1 oz
Rhubarb - 2 lbs
Lemon - 2 pieces
Garlic - 1 head
Vegetable Oil - 1 qt
Red Wine Vinegar - 3 fl oz
Sugar - 3.5 oz
Coriander essential oil - ½ spoons
Star anise - 1 piece
Bay leaf - 2 pieces
Salt - to taste
Red Currant - 7.1 oz

Step by Step guide

Step 1

Marinate the duck legs in a mixture of crushed garlic, coriander, bay leaves, a small amount of vegetable oil, and a pinch of salt. Cover with plastic wrap and refrigerate for eight hours.

Step 2

Remove the marinated duck legs, transfer them to a saucepan, and cover them completely with vegetable oil. Place on low heat, allowing the oil to simmer gently for one and a half hours.

Step 3

Cut the rhubarb into sticks about 6–8 centimeters long.

Step 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 a syrup. Then add the rhubarb and currants, and simmer in the syrup for three to five minutes.