Seared Duck Breast with Rhubarb Sauce

Recipe by Anna Hanau. Serves 2 as a main dish, or 4 as an appetizer.



  • 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.


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