Smoked Duck Toasts With Gingered Rhubarb Recipes

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SMOKED DUCK TOASTS WITH GINGERED RHUBARB



Smoked Duck Toasts with Gingered Rhubarb image

Time 30m

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 9

18 (1/4-inch-thick) diagonal slices of baguette (preferably sourdough)
1 1/2 tablespoons unsalted butter, melted
6 oz rhubarb stalks, trimmed and cut into 1/4-inch dice
1 1/2 teaspoons finely grated peeled fresh ginger
1/3 cup water
2 tablespoons plus 3/4 teaspoon sugar
1/4 cup mayonnaise
1 (3/4-lb) smoked duck breast half*
18 fresh cilantro sprigs

Steps:

  • Preheat oven to 450°F.
  • Brush 1 side of each bread slice lightly with butter, then toast on a baking sheet in middle of oven until golden, about 6 minutes, and cool.
  • Simmer rhubarb, ginger, water, and sugar in a small heavy saucepan, uncovered, stirring gently, until rhubarb is just tender, 2 to 3 minutes, then set pan in a bowl of ice and cold water to stop cooking. Drain rhubarb in a sieve set over a bowl, reserving rhubarb, then whisk together 2 teaspoons rhubarb liquid and mayonnaise. Discard remaining cooking liquid.
  • Remove skin and fat from duck breast. Carve 18 (1/8-inch-thick) slices from duck, cutting across the grain. Trim slices to fit toasts, reserving any remaining duck for another use.
  • Spread about 1 teaspoon rhubarb mayonnaise on buttered side of each toast and top with 1 slice of duck, 1 teaspoon rhubarb, and a cilantro sprig.
  • Available at D'Artagnan (800-327-8246).

SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE



Seared Duck Breast With Ginger Rhubarb Sauce image

Make and share this Seared Duck Breast With Ginger Rhubarb Sauce recipe from Food.com.

Provided by dicentra

Categories     Duck Breasts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups dry red wine
1 cup finely chopped rhubarb
2 tablespoons finely chopped shallots
1 bay leaf
1 star anise
1/2 cup ginger preserves
1/2 teaspoon kosher salt, divided
2 (12 ounce) packages boneless whole duck breasts, thawed, skinned, and cut in half
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
  • Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
  • Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick 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.

Nutrition Facts : Calories 587.5, Fat 20.8, SaturatedFat 5.3, Cholesterol 231.2, Sodium 380.5, Carbohydrate 33.6, Fiber 1.1, Sugar 20.9, Protein 42.3

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