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The Essential New York Times Cookbook: Classic Recipes for a New Century

Rhubarb-Soy-Marinated Duck with Rhubarb-Ginger Compote

Page 468

| Course Type: Main Courses

(1 review)

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Recipe Reviews

11th June 2013

kaye16

Super dish. Easy to do. You can prepare the marinade early in the day, then pop the breasts in for a soak later.

I made the whole marinade amount for two very small duck breasts as dinner for two. (Actually they were billed as "entrecĂ´tes de canard".) This was actually a bit too much, since you just want a dab of the sauce at the end.

Unsuprisingly, the smaller breasts needed a bit shorter cooking time.

The Rhubard-Ginger Compote was an excellent go-with.

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