Duck Breasts With Cherry Port Sauce

Name: Duck Breasts With Cherry Port Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Mercy

"Garlic mashed potatoes would be a perfect accompaniment."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Mercy

Longwood, FL

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.

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