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1.
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Preheat the oven to 180C / 350F / gas mark 4.
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With a sharp knife, cut the breasts and legs from the ducks.
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Keep the legs for another dish.
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2.
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Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown.
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Remove the browned carcasses.
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3.
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Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce.
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Bring to a boil and reduce until the liquid is syrupy.
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4.
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To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown.
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Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water.
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Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
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5.
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Strain the stock into a clean saucepan.
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Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
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6.
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Preheat the oven to 200C / 400F / gas mark 6.
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Season the duck breasts.
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Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes.
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Rest the meat for 5 minutes.
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7.
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Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky.
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Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
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8.
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Thinly slice the duck breasts and spoon around the rhubarb sauce.
