Seared Duck Breast with Ginger-Rhubarb Sauce

Randy Mayor; Cindy Barr

The sweet, spicy heat from the ginger preserves is balanced by tart rhubarb and wine. The flavor of ginger preserves is close to that of crystallized ginger. Serve this dish over creamy polenta with steamed baby bok choy. Use frozen rhubarb if you can't find fresh, and boneless chicken breast halves for the duck, if desired.

Yield: 4 servings (serving size: 1 duck breast half and about 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 23%
  • Fat: 9.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.2g
  • Carbohydrate: 23.1g
  • Fiber: 0.6g
  • Cholesterol: 131mg
  • Iron: 8.3mg
  • Sodium: 347mg
  • Calcium: 29mg


  • 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 breast, thawed, skinned, and cut in half
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil


  1. 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.
  2. Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. 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.
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