1 red chilli, chopped
4 pak choi, quartered
3–4 sticks rhubarb, roughly chopped
½ stick rhubarb, cut into 1¾cm/2in batons
500ml/18fl oz chicken stock
1 tbsp brown sugar
2 tbsp brown sugar
50²µ/1¾´Ç³ú brown sugar
fish sauce, to taste
groundnut oil, for frying
100ml/3½fl oz red wine vinegar
2 tsp salt
soy sauce, to taste
20²µ/¾´Ç³ú butter
2 large duck breasts, trimmed and fat scored
splash of grenadine (optional)