the Rhubarb Sauce:
2 tablespoons of butter, 1-2 tablespoons of
sugar, 4 rhubarb sticks cut into 1 inch pieces,
and a 1 inch chunk of ginger mashed to a medium
pan. Add 1/2 cup of chicken or vegetable stock.
Simmer over a low flame until the rhubarb is
soft. Remove the ginger and blend the mixture
the Candied Ginger:
strips of fresh ginger. Par boil in water for
1-2 minutes, then refresh. Return the ginger
julienne to pot and add a few tablespoons of
water, 1/2 tablespoon of butter, 1 tablespoon
of sugar and the julienne ginger. Heat to evaporate
the water and then continue to heat until the
ginger begins to caramelize. Remove the ginger
from the pan and put on parchment or wax paper
till ready to use.
1 cup of red zinfandel wine, 1 small chopped
shallot and 1 star anise to small pot. Reduce
till a slight syrup. Add 1 tablespoon of butter
and whisk. Continue to heat liquid till desired
consistency is achieved. Send the lquid through
a fine sieve.
duck skin. Season both sides. Add duck breast
skin side down to a hot frying pan. Cook till
skin is crispy (4-5 minutes). Turn and cook
duck on other side for 1-2 minutes on medium-low
flame. Let duck rest 5 minutes before slicing
duck is resting, pour off any fat in pan and
add the Swiss Chard (salt and pepper) and two
tablespoons of stock to the pan the duck was
sautéed in. Wilt the Swiss Chard quickly
keeping the color fresh.
a portion of Swiss Chard in the center of a
plate. Fan the sliced duck breast around the
Swiss Chard. Spoon the rhubarb sauce around
the Swiss Chard. Then drizzle the red wine reduction
around the rhubarb sauce. Top with candied ginger.
the same type of wine for drinking that is used
in the wine reduction. For this recipe we used
a Rancho Zabaco Reserve 2004 for both the wine
reduction and for drinking.