2 C. dry red wine
1 C. finely chopped rhubarb
2 T. finely chopped shallots
1 bay leaf
2 star anise
1/2 C. ginger preserves
1/2 t. kosher salt. divided
2 (12-oz) packages boneless whole duck breasts, thawed, skinned and cut in half
1/2 t. freshly ground black pepper
2 t. 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 t. salt; cook 1 minute. Strain mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 t. salt and pepper. Heat oil in a large 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.
Serving size: 1 duck breast half + 2 T. sauce
380 calories, 9.5g fat, 34.2g protein, 23.1g carbs, 0.6g fiber, 347mg sodium