The outdoor rhubarb season is in full swing. The combination of rhubarb with duck is a match made in heaven.
I have made the pickled rhubarb twice ,once with forced rhubarb in December and now with the outdoor rhubarb. The outdoor rhubarb has a more earthy flavour and the colour is slightly browner in comparison to the bright pink from the forced rhubarb. I’m truly torn between the two, I think I like both equally as much but my preference is to use the outdoor rhubarb with savoury foods and the forced with sweet bakery items.
The earthiness of the outdoor rhubarb truly complements the duck and makes this dish extra special.
I cooked these duck legs in the water bath, if you do not have this facility you can conft the duck legs in duck fat in a very low oven for 2 – 3 hours until tender. Surprisingly