The Essential New York Times Cookbook: Classic Recipes for a New Century
Rhubarb-Soy-Marinated Duck with Rhubarb-Ginger Compote
Page 468
| Course Type: Main Courses
(1 review)
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Recipe Reviews
Super dish. Easy to do. You can prepare the marinade early in the day, then pop the breasts in for a soak later.
I made the whole marinade amount for two very small duck breasts as dinner for two. (Actually they were billed as "entrecôtes de canard".) This was actually a bit too much, since you just want a dab of the sauce at the end.
Unsuprisingly, the smaller breasts needed a bit shorter cooking time.
The Rhubard-Ginger Compote was an excellent go-with.
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