Quick Recipe: Pan fried duck with rhubarb and ginger sauce

4 duck breasts, skin on

4tbsp honey

125g rhubarb, finely chopped

50g dried cherries

1tbsp ground ginger

300ml orange juice

300ml ros wine

Pre-heat the oven to 200C, 400F, Gas Mark 6. Heat a frying pan, add the duck breast, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, keeping the pan and its fat. Pour 2 tbsps honey over the duck and roast in the oven for 10-15 minutes.

Remove the duck, reserving the juices and allow to rest for 5 minutes.

Add the rhubarb, dried cherries and ground ginger to the frying pan and cook for 1 minute. Set aside.

Pour the orange juice and ros wine into the frying pan and bring to the boil for about 10 minutes, allowing the liquid to reduce. Add the juices from the duck and remaining honey, and bring back to the boil.

Reduce to sauce consistency, then return the rhubarb and cherries to the pan for 1 minute.