Rhubarb-Soy Marinated Duck With Rhubarb Compote

• 1 cup thinly sliced rhubarb
• 1/2 cup low-sodium soy sauce
• 1 tablespoon grated ginger
• 2 small boneless, skinless duck breasts, split
• 1 teaspoon olive oil
• 1 1/4 cups rhubarb compote (recipe above)

1. Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat.
2. Bring to a boil.
3. Reduce heat and simmer for 8 minutes.
4. Strain.
5. Place half of the soy mixture in a shallow glass or ceramic dish.
6. Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
7. Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat.
8. Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side.
9. Remove from the skillet and keep warm.
10. Add the remaining soy mixture to the skillet and deglaze the pan.
11. Cut the breasts on the diagonal into thin slices.
12. Fan the slices out on each of 4 plates and spoon the sauce over them.
13. Divide the compote among the plates and serve immediately.

rhubarb, soy sauce, ginger, duck breasts, olive oil, rhubarb

Taken from cooking.nytimes.com/recipes/2975 (may not work)