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1
Heat oven to 175 degrees.
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2
With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh.
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3
Season with salt and pepper.
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4
Heat an ovenproof skillet, preferably cast iron, to very hot.
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5
Place duck breasts in pan, skin side down, and sear until browned, about 2 minutes.
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6
Remove.
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7
Reserve 1 tablespoon of fat and discard rest.
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8
Return duck to pan, skin side up, and place in oven for 1 1/2 hours.
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9
Place reserved duck fat in a 10-inch skillet on medium-high heat.
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10
Add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp.
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11
Remove to a dish.
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12
Reduce heat to medium-low.
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13
Add onion and saute slowly until very tender.
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14
Stir in orange zest and wine.
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15
Simmer until wine is reduced by half.
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16
Stir in remaining sugar and the miso.
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17
Season with salt and pepper.
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18
Set aside.
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19
When duck has finished cooking, remove it to a cutting board, slice it thin on the bias and arrange the slices on a platter.
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20
Briefly reheat wine sauce and fold in the rhubarb and orange segments.
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21
Check seasonings and spoon sauce alongside duck.
