Rhubarb-Soy Marinated Duck With Rhubarb Compote
- Total Time
- 30 minutes, plus 1 hour's marination
- Rating
- Comments
- Read comments
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Ingredients
- 1cup thinly sliced rhubarb
- ½cup low-sodium soy sauce
- 1tablespoon grated ginger
- 2small boneless, skinless duck breasts, split
- 1teaspoon olive oil
- 1¼cups rhubarb compote (recipe above)
Nutritional analysis per serving (4 servings)
120 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 1186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
It took about 6 minutes per side for two 7 oz breasts to reach medium rare over medium high heat. The soy/ginger marinade was terrific. Mark found the rhubarb compote to be too sour. Next time I'll try adding a small amount of maple syrup and see if that makes a difference.
I used one large duck breast (D'Artagnan), skin on. complex flavors but way to salty. One cup of relatively small sliced rhubarb weighed about 3 oz. I needed to double that amount of halve the amount of low-salt soy sauce. I also did not see the need to strain the sauce. I cooked down nicely and was globby, which was fine for the marinade and to serve under the duck slices. Will try again when rhubarb is back in season I think because the flavors went nicely together.
Guest: "This is the best duck I've ever eaten!" Easy, but per Georgia, does take longer than 4 mins per side. Left skin on - beautiful browning and extraordinary flavor. Does render a lot of fat which I save for other purposes (Duck Fat Fried Potatoes, for instance), and then deglaze pan. If you leave the skin on, use a splatter guard. The rhubarb compote is a piquant contrast to the soy-sweetness. Striking presentation served over Melissa's chard from Sausage with Rhubarb and Chard.
Used this cooking method!