Seared Duck Breast with Ginger-Rhubarb Sauce

Name: Seared Duck Breast with Ginger-Rhubarb Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper; 473 milliliters dry red wine; 680 grams packages boneless whole duck breast, thawed, skinned, and cut in half; 118 milliliters ginger preserves; 1 teaspoons kosher salt, divided; 2 teaspoons olive oil; 237 milliliters finely chopped rhubarb; 2 Tbsps finely chopped shallots; 1 star anise

You can never have too many main course recipes, so give Seared Duck Breast with Ginger-Rhubarb Sauce a try. One serving contains 348 calories, 34g of protein, and 10g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up bay leaf, duck breast, olive oil, and a few other things to make it today. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert.

Instructions

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.

Ingredients you will need

Preserves