Seared Duck Breast With Ginger Rhubarb Sauce

Cooking Light 2005

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  cups dry red wine
• 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

Directions

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 wine 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.