Seared Duck Breast With Ginger Rhubarb Sauce

• 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

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

red wine, rhubarb, shallots, bay leaf, anise, ginger preserves, kosher salt, duck breasts, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/seared-duck-breast-with-ginger-rhubarb-sauce-492136 (may not work)