Duck Breast with Rhubarb Confit

Rinse the rhubarb, peel off tough skin if necessary. Cut into pieces a good 3 cm long. Bring the water, sugar and vinegar to the boil. Add the rhubarb pieces and cook over low heat with the lid closed until just tender. Be sure to monitor the cooking process: If the rhubarb pieces are cooked too long, they will fall apart.

Carefully lift them out of the meat juice and place them next to each other on a large plate. Measure out 50 ml of the meat juice and set aside to prepare the sauce. Boil the remaining meat juice until syrupy.

Spread evenly over the rhubarb and cool.

Preheat the oven to 75 °C and heat a plate with it.

Season the duck breasts with salt and season with pepper. Sear in the very hot clarified butter on the fat side for 3 minutes at the beginning, then on the meat side for 1 minute. Remove from the frying pan and transfer on the spot to the preheated plate. Cook in the heated stove at 75 degrees for about 1 hour.

Pour off the drippings. Deglaze the drippings with the Noilly Prat, white wine, chicken stock or soup, and the rhubarb stock set aside and cook until well reduced by half. Set aside.

Immediately before serving, bring the sauce to a boil. Add the heavy cream or sauces. Fold the butter into the sauce a flake at a time.

Season with salt, pepper and a few drops of juice from a lemon.

Cut the duck breasts diagonally into slices, arrange on warm plates and garnish with

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