Seared Duck Breast With Ginger-Rhubarb Sauce

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2 cups dry red wine

1 cup finely chopped rhubarb

2 tablespoons finely chopped shallots

1 bay leaf

1 star anise

1/2 cup ginger preserves

1/2 teaspoon kosher salt, divided

2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half

1/2 teaspoon freshly ground black pepper

2 teaspoons olive oil

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