2 C. dry red wine
1 C. finely chopped rhubarb
2 T. finely chopped shallots
1 bay leaf
1 star anise
1/2 C. ginger preserves
1/2 tsp. kosher salt, divided
2 (12-oz.) packages boneless whole duck breast, thawed, skinned, and cut in half
1/2 tsp. freshly ground black pepper
2 tsp. olive oil

Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 C. (about 18 minutes). Stir in preserves and 1/4 tsp. salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 tsp. 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. Serve this dish over creamy polenta with steamed baby bok choy.

Yield: 4 servings
Calories: 380
Fat: 9.5g
Fiber: 0.6g