I love rhubarb but often struggle for ideas of what to do with it so when I came across this savory dish by Simon Rimmer on Sunday Brunch I couldn’t wait to give it a try…

Serves 4


  • 4 x 200g duck breasts, skin on
  • 100g butter
  • 2 shallots, chopped
  • 375g rhubarb, chopped
  • 1 tsp ground ginger
  • 75-100g caster sugar
  • 75ml pale sherry
  • 300g spinach
  • 1 tsp freshly grated nutmeg


  1. Season the duck with salt and pepper, then place in a cold pan, skin side down.
  2. Turn the heat to medium and cook on the skin side for about 6 minutes, tipping away the fat as it cooks.
  3. Flip the meat over, then cook for another 4-6 minutes. Rest the meat for 5 minutes on kitchen paper.
  4. Melt half the butter in a frying pan and gently fry the shallots for 5 minutes until soft.
  5. Add the rhubarb, ginger, sugar and sherry and cook for about 12 minutes.
  6. Briefly cook the spinach in a pan with the remaining butter and grated nutmeg until wilted.
  7. Serve the duck with the rhubarb sauce and wilted spinach.”

Recipe from

The result… IMG_1614

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