I unintentionally ended up having to raid the freezer this morning while simultaneously trying to ignite my creative brain within the window of a couple of seconds before dashing out of the door.

Duck breasts and a tupperware container of stewed rhubarb seemed like they might partner up well and I knew there was half a box of mushrooms rattling around in the fridge.

When I finally made it home to cook, I decided to turn my 2 cups of defrosted rhubarb (previously roasted in the oven for 10 minutes with a couple of tbsps of golden caster sugar and a couple of tbsps of water) into a super quick savoury compote by adding 1 tbsp of fish sauce and 1 small knob of ginger very finely grated. I warmed it through until bubbling and hot.

Meanwhile, the duck fat was scored before pan frying in olive oil for 3 minutes at a high heat on the fat side and then turning over for 30 seconds before transferring to a preheated oven (200 degrees/180 fan) and baking for 15 minutes.

Sliced mushrooms were sautéd in the duck fat and served on the side.