Duck With Spiced Rhubarb Compote Recipes

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DUCK BREAST WITH RHUBARB-STRAWBERRY COMPOTE



Duck Breast With Rhubarb-Strawberry Compote image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 5

3/4 cup sugar
1 1/4 pound rhubarb, cut in 2-inch pieces
1 pound strawberries, hulled and quartered
2 whole magret duck breasts (about 3 1/2 pounds), split in half to yield 4 lobes
Kosher salt and freshly ground pepper to taste

Steps:

  • In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
  • To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
  • Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
  • Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1072 milligrams, Sugar 30 grams

RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE



Rhubarb-Soy Marinated Duck With Rhubarb Compote image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 1185 milligrams, Sugar 1 gram

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