Duck Breast with Rhubarb

at the beginning of the duck peel off the skin, finely dice it and roast in a coated frying pan first nice and leisurely crisp. Remove with a skimmer and drain on kitchen roll. In the meantime, roast the plucked Thai basil leaves (or flat-leaf parsley) in the abundant rendered frying fat until crispy – this is done very quickly. They will then glow a rich green and crisp up. Also take out and drain on kitchen roll.

Pour off all but two tablespoons of the fat (save it and use it for the next roast potatoes) and roast the two breast pieces in it, slowly, until pink all over, about 15 minutes, turning them over and over to the other side, seasoning them with salt and pepper. Finally, wrap in aluminum foil and roast while preparing the vegetables.

For this, cut the cleaned rhubarb into slices and toss briefly in the frying fat. Immediately add chopped garlic, ginger and chili, also season with a few drops of salt, fish sauce, pepper and sugar. Only toss everything thoroughly – the rhubarb slices soften quickly, and you don’t want them to fall apart.

To serve, cut the meat diagonally into half-centimeter-thin slices and arrange on a platter. Crown with the rhubarb vegetables and top with the fried herbs and crispy duck crumbs.

Additional dish: This is ideal with mashed potatoes, but of course crusty bread will do just as well.

Drink: A you

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