Recipe by Anna Hanau. Serves 2 as a main dish, or 4 as an appetizer.
- 2 Grow and Behold Duck Breasts
- 1 cup finely chopped Mejdool dates
- 1/2 cup Grow and Behold Chicken Broth or water
1 shallot, chopped
3 stalks rhubarb, chopped (1/4″ pieces), divided
1/4 cup white wine
- Sear the duck breasts per these instructions
Return 2 tablespoons duck fat to the pan, and add shallots. Saute for 2-3 minutes until they begin to soften.
Set aside 1/4 rhubarb (for garnish); add remaining rhubarb to pan and continue to saute over medium heat until caramelized, about 6-10 minutes.
Increase heat, then add white wine to deglaze pan. Scrape up all bronwed bits and let simmer for 2-3 minutes until most of the wine has cooked off. Add chopped dates and broth, then simmer over low heat until dates soften and sauce comes together.
Spread a spoonful of sauce on the plate. Top with slices of duck breast. Garnish with fresh mint leaves and chopped rhubarb.