Duck Breasts With Cherry Port Sauce

• 12 cup port wine
• 12 cup dried tart cherry
• 4 duck breasts (boneless-about 8 ounces each)
• salt & fresh ground pepper, to taste (for the duck)
• 14 cup chopped shallot
• 12 lb fresh rhubarb, trimmed and sliced
• 12 lb fresh sugar snap pea
• 2 cups chicken broth or 2 cups stock
• 2 teaspoons arrowroot
• 2 tablespoons orange juice
• 2 tablespoons honey
• 18 teaspoon fresh coarse ground black pepper
• salt, to taste

1. In a small saucepan heat the port over moderate heat until it is hot; add the cherries, cover the pot and let the mixture stand for 15 minutes.
2. Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
3. Heat a medium saute pan over high heat until it is very hot.
4. Add the duck, skin-side down and reduce the heat to moderately-low.
5. Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.
6. Transfer the duck to a small roasting pan and roast it for 10 minutes at 400F (for medium-rare); let the duck stand for 10 minutes before slicing.
7. While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
8. Add the shallots and saute over moderately-high heat until softened.
9. Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
10. Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
11. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
12. Add the chicken broth/stock and simmer until reduced by one third.
13. Whisk together the arrowroot with the orange juice, add the mixture to the sauce and then let it come to a boil; add the remaining 1 tablespoon honey, 1/8 teaspoon black pepper, and salt to taste.
14. Divide the rhubarb/snap pea mixture among 4 plates.
15. Slice the duck at an angle and divide it among the 4 plates (arrange on top of the rhubarb/peas), then drizzle all with the sauce.

port wine, cherry, duck breasts, salt, shallot, fresh rhubarb, sugar snap pea, chicken broth, arrowroot, orange juice, honey, fresh coarse ground black pepper, salt

Taken from www.food.com/recipe/duck-breasts-with-cherry-port-sauce-93966 (may not work)