Recipe Rhubarb and ginger sauce to accompany meats
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Auteur : Irène KarsentyInternet : http://www.marieclaire.fr/cuisine/magret-de-canard-sauce-rhubarbe-et-gingembre,1192746.asp
INGRÉDIENTS
PRÉPARATION
- Cooking juices from one meat (Duck)
- 300 g rhubarb
- 30 cl freshly squeezed orange juice
- 30 cl dry white or rosé wine
- 1 level tbsp powdered ginger
- 4 tbsp runny honey
- salt
PRÉPARATION
- Cut the rhubarb into 3 cm pieces. Set aside.
- Pour the cooking juices into the reserved pan, add the rhubarb and ginger and cook for 10 min. Remove from the pan and set aside.
- Then pour in the orange juice and wine. Bring to a boil and reduce for about 10 minutes over high heat. Add the remaining honey and reduce again until the sauce has a smooth consistency. Return the duck breasts and rhubarb to the pan just to warm them through.
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