Duck Breasts With Ginger Rhubarb Sauce Recipe

Name: Duck Breasts With Ginger Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine; 1 cup chopped rhubarb; 2 tablespoons chopped shallots; 1 bay leaf; 1 whole star anise; 1/2 cup ginger marmalade; 1/2 teaspoon kosher salt; 4 boneless skinless duck breast halves; pepper; 2 teaspoons olive oil

Servings: persons

2 cups dry white wine
1 cup chopped rhubarb
2 tablespoons chopped shallots
1 bay leaf
1 whole star anise
1/2 cup ginger marmalade
1/2 teaspoon kosher salt
4 boneless skinless duck breast halves
pepper
2 teaspoons olive oil

1
combine the first 5 ingredients in a saucepan.
2
bring to boil and cook until reduced to 1 cup, about 20 minutes.
3
stir in preserves anda pinch of salt, cook 1 minute.
4
strain through a sieve over a bowl, discard solids.
5
sprinkle duck with remaining salt and pepper.
6
heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness.
7
cut diagonally across the grain into thin slices, serve with sauce.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups dry white wine, 1 cup chopped rhubarb, 2 tablespoons chopped shallots, 1 bay leaf, and more.

Yes, Duck Breasts With Ginger Rhubarb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Breasts With Ginger Rhubarb Sauce

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