Glazed Rhubarb Chilli Duck

Slice the duck skin (not the flesh) on a long diagonal, nice and close together, then do the same from a slightly different angle so you have a crisscross effect.

Mix the sugar and salt together and sprinkle over both sides of the breasts.

Leave at room temperature for 6-7 minutes, then turn over and leave again for 6-7 minutes.

Heat a sauté pan or grill.

Rinse the duck off under running cold water and pat dry.

Dust with a little ground pepper.

Lightly oil and then set the duck breasts down on the fat, cooking until they are lightly browned and have a nice colour. The fat will start to render.

Flip over and cook again until still slightly undercooked.

Brush both sides with chilli rhubarb sauce and glaze over a slightly higher heat to get a nice colour.

Remove from the grill, cover, and leave to rest.

When ready to serve, slice on long angles, dab them on a kitchen towel and place on the plate.

Serve with extra sauce.