Gressingham duck breast with rhubarb sauce from The Gastropub Cookbook: with a Guide to More Than 150 of the Best Dining Pubs in Britain and Ireland by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for duck stock.

  • hillsboroks on April 25, 2015

    Tried this a second time using frozen rhubarb from last summer's garden. The recipe calls for adding quite a bit of water to the rhubarb but if using frozen rhubarb I would cut it back at least 3/4 or eliminate it entirely. For one wild duck cut the rhubarb sauce in half. Still turned out delicious but with a bit of a runny sauce. Trying it again tomorrow night with another duck and the remaining rhubarb sauce cooked down to reduce it. I may add some of the extra rhubarb that I did not put in the first batch to up the rhubarb zing.

  • hillsboroks on January 17, 2015

    This is one of the all-time best duck recipes ever! It was a rainy day and my hunter husband had brought home a lovely big wild mallard that he took extra pains to clean and pluck so we decided to go all out on this recipe. We roasted the carcass and made the duck stock per the recipe and reduced a bit of good Oregon Pinot Noir for the rhubarb sauce. The finished dish was sublime! All the flavors complemented one another perfectly. As a bonus we now have extra duck stock in the freezer so making this again won't be nearly so time consuming. This will be a definite dish to repeat. A quick extra note about cooking times for wild ducks - just sear the breasts and leg thigh pieces 2 minutes per side in the hot pan and then toss the pan into the hot oven for 6-7 minutes only for perfect medium rare duck.

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