Traditional Denbigh Duck

Pan-sear or roast duck breasts until the skin is rendered and crisp. Let them rest.

Simmer chopped rhubarb with Welsh honey and a splash of water until softened but not mushy.

Serve the sliced duck with the tangy rhubarb compote. The acidity of the rhubarb perfectly cuts through the rich duck fat. A seasonal gem from the Vale of Clwyd.