Duck Breasts With Ginger Rhubarb Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this can be made with chicken breasts too. serve this over polenta with some baby bok choy, from cooking light Ingredients:
2 cups dry white wine |
1 cup chopped rhubarb |
2 tablespoons chopped shallots |
1 bay leaf |
1 whole star anise |
1/2 cup ginger marmalade |
1/2 teaspoon kosher salt |
4 boneless skinless duck breast halves |
pepper |
2 teaspoons olive oil |
Directions:
1. combine the first 5 ingredients in a saucepan.
2. bring to boil and cook until reduced to 1 cup, about 20 minutes.
3. stir in preserves anda pinch of salt, cook 1 minute.
4. strain through a sieve over a bowl, discard solids.
5. sprinkle duck with remaining salt and pepper.
6. heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness.
7. cut diagonally across the grain into thin slices, serve with sauce.
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