Duck Breast With Rhubarb-Strawberry Compote

• 3/4 cup sugar
• 1 1/4 pound rhubarb, cut in 2-inch pieces
• 1 pound strawberries, hulled and quartered
• 2 whole magret duck breasts (about 3 1/2 pounds), split in half to yield 4 lobes
• Kosher salt and freshly ground pepper to taste

1. In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat.
2. Lower the heat and simmer without stirring, 3 minutes.
3. Put the rhubarb in a baking dish large enough to hold it in one layer.
4. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes.
5. Allow to cool for 10 minutes before stirring in the strawberries.
6. To prepare the duck, score the skin side of each breast with a knife, down to the meat.
7. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
8. Place a large, heavy skillet over medium heat.
9. 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.
10. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
11. Remove the duck from the pan, cover and allow to rest 5 minutes.
12. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.

sugar, rhubarb, strawberries, kosher salt

Taken from cooking.nytimes.com/recipes/5590 (may not work)