Slow-Roasted Duck with Sage Ginger and Rhubarb Sauce

Ingredients

Two 5 lb (2.2 kg) ducks Salt and freshly ground pepper 8 oz (250 g) fresh ginger 4 oz (125 g) rhubarb 2 bunches fresh sage, roughly chopped 1 garlic bulb, cloves removed and chopped in half 2 red onions, finely sliced 1 cup (250 mL) marsala or Vin Santo 1 cups (375 mL) vegetable, chicken or duck stock 2 tbsp (25 mL) olive oil

Description

Jamie Says To Try This Main Course If You Want To Take Christmas Dinner In A New Direction. The Rhubarb Makes The Dish 'unusual, Really Tasty.' If Fresh Rhubarb Is Unavailable, Use Frozen But Do Not Grate It. As An Alternative To Rhubarb, Replace Rhubarb

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