rhubarb duck


I like to cook with what I can grow & raise in my own backyard. I harvested rhubarb today, for the first time this season. I also raise and harvest ducks. Hence today’s combination. It may not be very subtle or great cuisine, but I find simple cooking with big flavors quite satisfying.

This Muscovy drake 'papa duck' was 2 year old, big but tough. Try frying or roasting that and you might think you're chewing on a rubber ducky. To get it tender enough, an older bird like this requires very long cooking times, either in a soup or stew. The acidity of the rhubarb also helps to tenderize the meat.

This recipe can be prepared stovetop, or overnight in a slow-cooker.
I did remove the breast fillets for searing and slow-roasting.


This is what you need for 6+ servings:

  • 1 Muscovy duck, 5 lbs.
    minus breast filets
  • 3 lbs. rhubarb
  • sugar
  • S&P
Pic1: rhubarb duck



Pic2: newly harvested rhubarb
Pic3: cut off leaves and bottom
Pic4: wash, cut small

rhubarb compote:


Pic5: stew
Pic6: broken-up carcass
Pic7: meat on top

The duck:


Pic8: cover with rhubarb
Pic9: 1 hr. later
Pic10: next morning

Finishing up: