Seared Duck Breast With Ginger Rhubarb Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Cooking Light 2005 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.
|
|