2 C. dry red wine
\n1 C. finely chopped rhubarb
\n2 T. finely chopped shallots
\n1 bay leaf
\n1 star anise
\n1\/2 C. ginger preserves
\n1\/2 tsp. kosher salt, divided
\n2 (12-oz.) packages boneless whole duck breast, thawed, skinned, and cut in half
\n1\/2 tsp. freshly ground black pepper
\n2 tsp. olive oil<\/p>\n
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.
\nSprinkle 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.<\/p>\n
Yield: 4 servings
\nCalories: 380
\nFat: 9.5g
\nFiber: 0.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n