Duck & Strawberry Salad with Rhubarb Dressing

Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.

Preheat grill to medium or place a grill pan over medium heat.

Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150 degrees F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.

Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.

Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.

Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.