Duck with Pickled Rhubarb
Main Dishes • European
Description
As an additional side dish, you can take bread crumbs, toast them in the oven, and blend them with parsley and cilantro. This will create a fragrant green mixture that has a texture similar to sand.
Ingredients
- Duck wings 6 pieces
- Duck Fat 5 oz
- Rhubarb 0 lbs
- Lemon 2 pieces
- Garlic 1 head
- Vegetable Oil 0 qt
- Red Wine Vinegar 5 fl oz
- Sugar 5 oz
- Coriander essential oil ½ spoons
- Star anise 1 piece
- Bay leaf 2 pieces
- Salt to taste
- Red Currant 5 oz
Step-by-Step Guide
Step 1
Marinate the duck legs in a mixture of crushed garlic, coriander, bay leaves, a small amount of vegetable oil, and a pinch of salt. Cover with plastic wrap and refrigerate for eight hours.
Step 2
Remove the marinated duck legs, transfer them to a saucepan, and cover them completely with vegetable oil. Place on low heat, allowing the oil to simmer gently for one and a half hours.
Step 3
Cut the rhubarb into sticks about 6–8 centimeters long.
Step 4
Pour vinegar, juice, and zest of two lemons into a saucepan, add sugar and star anise, bring to a boil, and cook until the liquid turns into a syrup. Then add the rhubarb and currants, and simmer in the syrup for three to five minutes.
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