Seared Duck Breast With Ginger Rhubarb Sauce - cooking recipe

Ingredients

2 cups dry red wine
1 cup finely chopped rhubarb
2 tablespoons finely chopped shallots
1 bay leaf
1 star anise
1/2 cup ginger preserves
1/2 teaspoon kosher salt, divided
2 (12 ounce) packages boneless whole duck breasts, thawed, skinned, and cut in half
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

Preparation

Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.