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Duck with Spring Rhubarb Sauce


6 ounces duck breasts (6 each)

2 (each) rhubarb stalks, diced

¼ cup onion, diced

¼ cup turnip, diced

2 cups chicken stock

1 cup port wine

1 tablespoon unsalted butter


  1. Using a sharp knife, score the skin on each duck breast.
  2. Sear the duck breast in a very hot pan, skin side down for 2 1/2 minutes on each side.
  3. Remove the breasts from the pan and add the turnips and onions. Sauté for 1 1/2 minutes.
  4. Deglaze the pan with the port wine and then cook until the wine is reduced by half. Add the chicken stock and cook for 2 minutes.
  5. Strain the sauce to remove the vegetables and then return the sauce to the pan. Add the rhubarb and cook for 10 minutes.
  6. Turn off the heat and add the butter. Whisk the sauce until it has a silky sheen.
  7. Slice the duck and fan it on the plate. Top the duck with the sauce and serve immediately.
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