Seared Duck Breast with Ginger-Rhubarb Sauce

Rating: Unrated

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

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 duck breast half and about 2 tablespoons sauce)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

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.
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