Duck Breasts With Ginger Rhubarb Sauce
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This delightful dish can easily be made with chicken breasts as a substitute, offering versatility without sacrificing flavor. Serve it over creamy polenta accompanied by tender baby bok choy for a meal that is both elegant and satisfying.
Recipe Category: Duck Breasts
Keywords: Duck, Poultry, Meat, Kosher, Quick Meals
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | dry white wine |
| 1 | rhubarb, chopped |
| 2 | shallots, minced |
| 1 | bay leaf |
| 1 | star anise |
| 1/2 | ginger marmalade |
| 1/2 | kosher salt |
| 4 | boneless, skinless duck breast halves |
| pepper | |
| 2 | tablespoons olive oil |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 127.5 |
| Total Fat | 2.3 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 298.4 mg |
| Total Carbohydrates | 5.3 g |
| Dietary Fiber | 0.6 g |
| Sugars | 1.5 g |
| Protein | 0.5 g |
Instructions
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Combine the Ingredients: Begin by bringing together the dry white wine, chopped rhubarb, minced shallots, bay leaf, and star anise in a medium-sized saucepan. This blend will form the base of your sauce, infusing each component with layers of flavor.
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Reduce the Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Allow it to cook vigorously until it has reduced to approximately one cup, which should take about 20 minutes. This reduction process concentrates the flavors and creates a rich sauce.
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Incorporate Ginger Marmalade: Once reduced, stir in the ginger marmalade along with a pinch of kosher salt. Continue to cook the mixture for an additional minute to meld the flavors, allowing the sweetness of the marmalade to complement the tangy rhubarb.
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Strain the Sauce: After cooking, carefully strain the sauce through a fine sieve placed over a bowl. This step will help eliminate any solids, resulting in a smooth and velvety sauce that perfectly coats the duck.
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Prepare the Duck Breasts: Season the boneless, skinless duck breast halves with the remaining kosher salt and a generous sprinkle of freshly cracked pepper, ensuring the seasoning penetrates the meat for enhanced flavor.
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Sear the Duck: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the duck breasts skin-side down, cooking for about 5 to 10 minutes on each side, depending on your desired level of doneness. The goal is to achieve a beautiful golden crust while keeping the meat tender and juicy.
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Slice and Serve: Once cooked, transfer the duck breasts to a cutting board and allow them to rest for a few minutes. After resting, cut the duck diagonally across the grain into thin slices, which will enhance tenderness and presentation. Arrange the slices on a serving platter, drizzling the ginger rhubarb sauce generously over the top.
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Pairing Suggestion: For an exceptional meal experience, serve the duck over a bed of creamy polenta and alongside sautéed baby bok choy, creating a delightful contrast of textures and flavors that is sure to impress.
Enjoy this gourmet dish that combines the rich flavor of duck with the bright, tangy notes of ginger and rhubarb, elevating your dining experience to a new level of culinary delight.
