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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- 1 cup thinly sliced rhubarb
- 1/2 cup low-sodium soy sauce
- 1 tablespoon grated ginger
- 2 small boneless, skinless duck breasts, split
- 1 teaspoon olive oil
- 1 1/4 cups rhubarb compote (recipe above)
Method
- Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat.
- Bring to a boil.
- Reduce heat and simmer for 8 minutes.
- Strain.
- Place half of the soy mixture in a shallow glass or ceramic dish.
- Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
- Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat.
- Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side.
- Remove from the skillet and keep warm.
- Add the remaining soy mixture to the skillet and deglaze the pan.
- Cut the breasts on the diagonal into thin slices.
- Fan the slices out on each of 4 plates and spoon the sauce over them.
- Divide the compote among the plates and serve immediately.
