Duck Breast with Rhubarb Spring Onions and Blistered Fava Beans
Ingredients
- 4 small duck breasts
- 3 pounds fava beans, shucked from their pods (2 1/2 cups shucked favas)
- Kosher salt and freshly ground black pepper
- 12 ounces rhubarb
- 1/4 cup sugar
- 3 spring onions
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- A few sprigs fresh thyme
- 1/2 cup roasted chicken stock
- 1/8 cup fresh Italian parsley
- 1/2 cup arugula leaves, preferably ‘Sylvetta’
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments