Seared Duck Breast with Ginger-Rhubarb Sauce
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.
Recipe by Cooking Light May 2004
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Credit:
Randy Mayor; Cindy Barr
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
380 calories; calories from fat 23%; fat 9.5g; saturated fat 2.6g; mono fat 3.7g; poly fat 1.2g; protein 34.2g; carbohydrates 23.1g; fiber 0.6g; cholesterol 131mg; iron 8.3mg; sodium 347mg; calcium 29mg.