Roast Duck With A Rhubarb Tart & Ginger

Roast Duck With A Rhubarb Tart & Ginger

When we first heard about this incredible recipe, the term ‘wow-factor’ instantly sprung to mind. This roast duck tart is a real show-stopper and one that will instantly impress guests at a dinner party or holiday lunch. The gamey taste of the roasted duck is perfectly complemented by the tart rhubarb, and the spicy, warming heat of the ginger.

This recipe was kindly shared by Chef Jun Tanaka of The Ninth Restaurant in Fitzrovia, London. You may have heard of the restaurant before as it is one of the stalwarts of Charlotte Street (home to many of London’s top restaurants). This is Chef Jun’s first solo venture, having established himself at Le Gavroche, Restaurant Marco Pierre White, The Square, to name but a few.

At The Ninth you can clearly see his love of simple ingredients, elevated through an incredible menu of perfectly executed Mediterranean dishes – seasonal ingredients truly come to the fore here.

And, if you too, are something of the consummate home cook, and want to try your hand at a restaurant-quality dish, what better introduction than Chef Jun’s incredible Roast Duck Tart. Let us know what you think, as we’d love to pass on your thoughts to Chef Jun. Happy Cooking!

Chef Jun Tanaka of The Ninth Restaurant in Fitzrovia

Recipe for Roast Duck with a Rhubarb Tart & Ginger

Serves 2


  • 2 Duck breasts
  • 6 Thin sticks of forced rhubarb
  • 2 Baby bok choi
  • 2 Sheets of puff pastry (Rectangle 10cmx5cm)
  • 20g butter
  • Candied ginger (Julienne)
  • Poaching liquid for the rhubarb
  • 1l Water
  • 200g Sugar
  • 50ml Grenadine
  • 3 Star Anis
  • 10g Ginger


    The day before you make this recipe you need to poach the rhubarb. Place all the ingredients for the poaching liquid in a pan and bring to the boil and pour over the rhubarb. Clingfilm and leave to cool.

    The following day cut the rhubarb into batons 9cm in length. Place on the puff pastry leaving a border of 1⁄2 cm all the way around. Each tart should hold 5 batons. Place in the oven and cook for 10 mins at 190°C. Take out of the oven and brush with the syrup from the candied ginger.

    Add vegetable oil to a hot pan, season the duck, and cook skin side down for 4 mins. Flip over, add the butter and roast in the oven for 4min at 200°C. Take out and rest.

    To serve, quickly fry the bok choi in olive oil for 1 minute, season and place on a plate. Put the rhubarb tart on top. Slice the duck into 5/6 slices and lay alongside the tart. Finish with candied ginger on top.

    You can enjoy Chef Jun’s superb food at his restaurant, The Ninth, so do make sure to book to avoid disappointment!

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