Roast duck with boudin noir and pickled rhubarb

1.For pickled rhubarb, combine rhubarb peel with sugar and 250ml water in a small saucepan. Bring to the simmer, stir to dissolve sugar, then strain into a saucepan. Warm the syrup over medium heat, add rhubarb matchsticks and pepper and remove from heat. Transfer to a sterile container and refrigerate overnight. Pickled rhubarb will keep for 2 weeks.

2.For boudin noir, combine pig’s blood and Sherry vinegar in a large bowl, stir to combine and set aside. Cook lardo, shallot, garlic, thyme and spices in a frying pan over medium-high heat, stirring occasionally, until golden and tender (6-8 minutes), then season to taste and cool to room temperature. Add to blood mixture with breadcrumbs and cream and stir to combine. Place a steamer basket over a large saucepan of boiling water (basket should fit pan without overhanging). Pour blood pudding mixture into a lightly greased 20cm square roasting tin and wrap tightly with 2 layers of plastic wrap, then steam until firm (40-50 minutes). Remove from steamer, place another roasting pan on top to fit snugly, then weight with food cans and refrigerate until pressed and set (overnight). Slice into 3cm x 7cm rectangles.

3.Preheat oven to 200C. Heat an ovenproof frying pan over high heat, add sunflower oil, then add duck breasts skin-side down. Reduce heat to medium and cook until golden and fat renders (2-3 minutes), then turn and cook for 20 seconds to sear the meat. Turn back to skin side, add 100gm butter and, once foaming, place pan in the oven until duck is medium-rare (6-8 minutes). Rest for 5-10 minutes. Heat remaining butter in a separate frying pan over medium-high heat until foaming, then fry blood pudding on each side until cooked through (3-5 minutes). Keep warm. Slice each breast diagonally into 3 pieces and serve with boudin noir, topped with pickled rhubarb.