Rhubarb-chive chutney
- Preparation
- 45 minutes
- Cooking time
- 20 minutes
ingredients
- 180 ml (3/4 cup) sugar
- 75 ml (1/3 cup) cider vinegar
- 15 ml (1 tbsp.) minced fresh ginger
- 2 cloves garlic, minced
- 5 ml (1 tsp.) cumin
- 2.5 ml (1/2 tsp.) cardamom
- 1.2 ml (1/4 tsp.) crushed chillies
- 1 L (4 cups) diced Quebec rhubarb
- 125 ml (1/2 cup) minced chives or scallion
- 2 preserved duckling legs
- Melba toast or endive leaves
Preparation
- Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil; reduce heat and add rhubarb. Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.
- Heat duckling legs for 10 minutes in oven. Shred meat with a fork. Add 125 ml (1/2 cup) of chutney to humidify meat.
- Top Melba toast or bread rusks with duckling mixture and garnish with a spoonful of chutney.
