Slow-Roasted Duck Breast With Rhubarb-Savory Compote

The bright acidity of rhubarb is a great counterpoint to the meaty richness of duck breast. This is a wonderful dish for the wood oven, because that faint lick of smokiness infused in both the meat and the compote really ties everything together. It’s also very simple, but the depth of flavor will make it seem as if you worked on the dish for hours. Savory is delicious, underused herb that adds a nice minerality to the compote. If you can’t find it, try substituting marjoram or chervil.

Slow-Roasted Duck Breast With Rhubarb-Savory Compote

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Course Meat And Poultry

Ingredients

  

• 2 duck boneless breasts
• 1 onion
• 10 oz rhubarb
• 1 T vegetable oil
• 1/4 T sugar
• 1/4 red wine
• 1 T butter
• 1 T savory chopped
• salt to taste
• black pepper