4 Duckling Breasts HOT SMOKED or Raw Salt
For The Sauce:
350gm Rhubarb cut into 1cm pieces
30gm Demerara Sugar
80gm Cranberry Sauce
Preheat the oven to 400F. Trim the excess fat off the Duck. Cook for 25mins on a trivet to crisp the skin. (Simply place under grill for a few minutes for the Hot Smoked Product).
Whilst the Duck is cooking prepare the sauce.
Place the Rhubarb, Cranberries, Water and sugar in a saucepan and poach until soft.
Add the cranberry sauce and stir until it has dissolved. Serve hot with sliced fillets.