Ingredients

2/3 cup sugar
5 stalks rhubarb, diced into 1/2-inch pieces, about 2 cups
1 large shallot, thinly sliced
Zest of 1 small lemon
1 tablespoon white wine vinegar
1/2 tablespoon black peppercorns, coarsely ground
1/2 cup stock (veal or chicken), reduced until syrupy
Salt to taste
1 tablespoon butter
2 Moulard duck breasts
Salt
Freshly ground pepper
Leaves stripped from several sprigs of fresh thyme (or substitute a pinch of dried thyme)

Directions

Place sugar in a nonreactive saucepan and let it melt over medium heat until it caramelizes. Watch carefully, as the change from dissolved sugar to caramel can happen very quickly. Just as the sugar begins to turn golden-brown add the rhubarb, shallot and lemon zest. Stir to coat all ingredients with the caramelized sugar. Reduce heat to medium low and add the vinegar and black pepper. Add the reduced stock and stir for a minute or two to combine. As soon as the rhubarb is soft, remove the mixture from the heat and season to taste with salt. Stir in the butter to finish the sauce and keep warm until you are ready to serve the duck.

Score the fat side of the duck breast in a crosshatch pattern. Rub the duck breasts with salt, pepper and thyme. In a heavy skillet over medium-high heat, place the duck breasts skin-side down. Cook for about 4 minutes, then turn and cook on the other side for about 4 more minutes (or until the temperature on a meat thermometer reads 125 F), for medium rare. Move the duck breasts to a cutting board and allow to rest for several minutes before slicing. Arrange the slices attractively on 4 serving plates and spoon the rhubarb-black pepper sauce over the top. Makes 4 servings.