Zesty Ginger Duck With Rhubarb

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Ingredients

  • 340 g (12 oz) boneless duck breasts
  • 400 g (14 oz) penne or other pasta shapes
  • 1½ tbsp sunflower oil
  • 1 large garlic clove, crushed
  • 2 tbsp finely chopped fresh root ginger
  • 225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
  • 10 spring onions, thinly sliced
  • 300 g (10½ oz) runner or French beans, thinly sliced or cut into short lengths
  • 75 g (2½ oz) watercress sprigs
  • 4 oranges, peeled, halved and sliced
  • salt and pepper
  • Marinade
  • finely grated zest and juice of 1 large orange
  • 3 tbsp sugar
  • 1 tbsp soy sauce
  • 1½ tsp finely chopped fresh root ginger
  • 8 juniper berries, lightly crushed
  • 4 black peppercorns, lightly crushed

Description

A Full-flavoured, Bitter-sweet Mixture Of Duck With Rhubarb And Orange Makes A Tasty Dressing For Penne Or Rigatoni, Showing That A Modest Portion Of Meat Goes A Long Way With The Right Pasta In An Interesting Sauce. Crisp Green Vegetables Complete This S

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