Seared Duck Breast With Ginger Rhubarb Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups dry red
• 1 cup finely chopped rhubarb
• 2 tablespoons finely chopped shallots
• 1 bay leaf
• 1 star anise
• 1/2 cup ginger preserves
• 1/2 teaspoon kosher salt, divided
• 2 (12 ounce) packages boneless whole duck breasts, thawed, skinned, and cut in half
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons olive oil

Recipe

• 1 combine first 5 ingredients in a large saucepan. bring to a boil; cook until reduced to 1 cup (about 18 minutes).
• 2 stir in preserves and 1/4 teaspoon salt; cook 1 minute. strain mixture through a sieve over a bowl. discard solids.
• 3 sprinkle duck with 1/4 teaspoon salt and pepper. heat oil in a large nonstick skillet over medium heat.
• 4 add duck; cook 5 minutes on each side or until desired degree of doneness. cut duck diagonally across the grain into thin slices; serve with sauce.