Duck Breasts With Ginger Rhubarb Sauce - cooking recipe

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

Preparation

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