Duck Breast With Rhubarb Strawberry Compote Recipes

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Steps:

• Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

Steps:

• In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
• To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
• Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
• Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.

Steps:

• Pre-heat burner to medium high heat.
• Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
• Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
• Let cool for about 10 minutes.
• Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.

Steps:

• In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.

Steps:

• Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

Steps:

• 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.
• 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.
• 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.