Serves 2 as a main dish, or 4 as an appetizer.


Sear the Duck Breasts

For big pieces (over .75lb each): Prick skin all over with a push pin (this will allow the fat that is under the skin to render out when cooking). Preheat oven to 400F (smaller breasts can be finished on the stovetop)

For smaller breasts, start here: Place duck breasts to freezer for about 30 minutes, or until skin begins to firm. Place breast, skin side down, in a cold frying pan over low-medium heat. Use an offset spatula to firmly press down on the pieces every couple of minutes. As the breast heats up, the fat will begin to render. We recommend using a splatter guard. Drain the fat every few minutes as it builds up (save the fat). After about 10-15 minutes, as fat rendering slows, skin should be nice and brown.

Flip breasts. For larger breasts, transfer pan to oven and cook to medium rare (5-15 minutes, depending on the thickness of the breast). Medium rare will feel firm with just a bit of give. For smaller breasts, continue to cook in pan to medium rare.

Remove breasts from pan and let rest for about 5 minutes.


Make the sauce
Return 2 tablespoons duck fat to the pan, and add shallots.  Saute for 2-3 minutes until they begin to soften.  Set aside 1/4 cup rhubarb (for garnish); add remaining rhubarb to pan and continue to sauté over medium heat until caramelized, about 6-10 minutes.
Increase heat, then add white wine to deglaze pan. Scrape up all browned bits and let simmer for 2-3 minutes until most of the wine has cooked off.  Add chopped dates and broth, then simmer over low heat until dates soften and sauce comes together.
To serve
Spread a spoonful of sauce on the plate. Top with slices of duck breast. Garnish with fresh mint leaves and chopped rhubarb.