Prep 45 mins
Cook 0 mins
Garlic mashed potatoes would be a perfect accompaniment.
- 1⁄2 cup port wine
- 1⁄2 cup dried tart cherry
- 4 duck breasts (boneless-about 8 ounces each)
- salt & fresh ground pepper, to taste (for the duck)
- 1⁄4 cup chopped shallot
- 1⁄2 lb fresh rhubarb, trimmed and sliced
- 1⁄2 lb fresh sugar snap pea
- 2 cups chicken broth or 2 cups stock
- 2 teaspoons arrowroot
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1⁄8 teaspoon fresh coarse ground black pepper
- salt, to taste
- 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 for 6 to 8 minutes, pouring off the accumulated fat.
- Transfer the duck to a small roasting pan and roast it for 10 minutes at 400°F (for medium-rare); let the duck stand for 10 minutes before slicing.
- While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
- Add the shallots and saute over moderately-high heat until softened.
- Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
- Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
- Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
- Add the chicken broth/stock and simmer until reduced by one third.
- 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.
- Divide the rhubarb/snap pea mixture among 4 plates.
- 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.