ASDA part of the Wal-Mart family

• 4 duck breasts
• 400g rhubarb, cut into 2cm pieces
• 1 Bramley apple, peeled, cored and chopped
• Grated zest of ½ small orange
• 4tbsp freshly squeezed orange juice
• 1tsp fresh root ginger, grated
• ½tsp ground cinnamon
• 75g sugar
• Vegetables, to serve

1 Score the skin of the duck by making 3 or 4 cuts in each piece with a sharp knife. If time allows, leave them uncovered in the fridge, skin side up, for an hour. Preheat the oven to 200C/ 180C Fan/Gas 6. Put the duck in a roasting tin, skin side up, and cook for 15-20 minutes for rare and 20-25 minutes for medium.

2 Meanwhile, put all the other ingredients in a pan and heat gently, stirring occasionally, until simmering. Simmer for 10 minutes, then stir well.

3 Thickly slice the duck breasts and serve with the rhubarb sauce and vegetables.