Grilled Duck Breast With Roasted Strawberry And Rhubarb Sauce

1. 1

   Preheat oven to 400 degrees

2. 2

   Toss strawberries and rhubarb with sugar, zest, orange juice, pinch of salt and place on rimmed baking sheet. Bake for 25 minutes until rhubarb and strawberries have given up juices and rhubarb is tender. Drain and reserve fruit. Reduce juices in saucepan until syrupy. Add fruit to reduced juices. Taste for seasoning and reserve in refrigerator.

3. 3

   Trim excess skin from duck breasts. Score skin making 1/8 inch deep score marks. Generously season with salt and pepper. Cover and refrigerate for several hours or overnight.

4. 4

   Preheat stove top grill or prepare charcoal fire. Put breasts skin side down and grill for ten minutes or until skin is beautifully brown. Turn and cook for 4-5 minutes more for medium rare. Remove, rest for at least 10 minutes. Reheat strawberry and rhubarb mixture, add duck juices to mixture, and taste for seasoning.

5. 5

   Slice duck breast thinly. Sprinkle with Maldon salt and serve with strawberry and rhubarb sauce.

6. 6

   Very nice with Pinot Noir or Valpolicella.

* Per serving · 4 servings · Values may vary.

No additional tips available.