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Seared Five-Spice Duck Breasts with Rhubarb Compote

See full recipe on: Williams-Sonoma



Ingredients

4 boneless duck breast halves, each about 7 oz.
1 tsp. chinese five-spice powder
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 large orange
4 or 5 rhubarb stalks, about 10 oz. total, cut into 1/2-inch pieces
1/2 cup firmly packed light brown sugar
One 3-inch piece cinnamon stick

Nutrition 4 servings

Per Serving % Daily Value
Calories 388
Fat 8g 13%
Carbs 36g 12%
Protein 40g 81%
Fiber 2g 11%
Cholesterol 152mg 50%
Sodium 705mg 29%
     
Fat
Carbs
Protein

Preparation






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