Sauteed Duck Breast with Rhubarb Cherry Sauce
- 1/2 cup tawny port
- 1/2 cup dried cherries
- 2 moulard duck breasts (approx. 2 pounds total)
- 1/4 cup chopped shallots
- 1 pound fresh rhubarb, trimmed and sliced
- 1 1/2 cups chicken stock
- 1 tablespoon arrowroot dissolved in 2 tablespoons orange juice
- 1 teaspoon coarsely ground black pepper
- Preheat the oven to 400 degrees.
- 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.
- Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
- Heat a medium saute pan over high heat until it is very hot.
- Add the duck, skin side down and reduce the heat to moderately low.
- Cook the duck, pouring off the accumulated fat from time to time to a small roasting pan and roast it for 10 minutes for medium rare.
- Let it stand for 10 minutes before slicing.
- While the duck is roasting, pour off all but 2 tablespoons of fat from the saute pan.
- Add the shallots and saute over moderately high heat until softened.
- Add the rhubarb and saute for 5 minutes.
- Transfer the mixture to a bowl.
- Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
- Add the chicken stock and simmer until reduced by one third.
- Whisk in the arrowroot mixture and let the sauce come to a boil.
- Add the pepper and salt to taste.
- Let sauce simmer until thickened.
- Return reserved rhubarb mixture to pan and heat through.
- Slice the duck at an angle and divide among 4 plates.
- Serves each portion napped with some of the sauce.
- Serve with sugar snap peas and garlic mashed potatoes.
tawny port, dried cherries, duck breasts, shallots, fresh rhubarb, chicken stock, arrowroot, ground black pepper
Taken from www.foodnetwork.com/recipes/sauteed-duck-breast-with-rhubarb-cherry-sauce.html (may not work)