Seared Duck Breast with Ginger-Rhubarb Sauce

Seared Duck Breast with Ginger-Rhubarb Sauce
Photo by Randy Mayor

Ingredients

  • ½ cup ginger preserves
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 1 bay leaf
  • ½ cup ginger preserves
  • ½ teaspoon freshly ground black pepper
  • 2 cups dry red wine
  • + 13 more ingredients
    • 1 bay leaf
    • ½ teaspoon kosher salt, divided
    • 1 star anise
    • ½ teaspoon kosher salt, divided
    • 2 cups dry red wine
    • 1 cup finely chopped rhubarb
    • 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half
    • 1 star anise
    • 2 tablespoons finely chopped shallots
    • 2 tablespoons finely chopped shallots
    • 1 cup finely chopped rhubarb
    • ½ teaspoon freshly ground black pepper
    • 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half

Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes). Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids. Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a...

View full recipe at My Recipes

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