Sauteed Duck Breast With Rhubarb Cherry Sauce
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
35
Spice
48
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees
2
In a small saucepan heat the port over moderate heat until it is hot
3
Add the cherries, cover the pot and let the mixture stand for 15 minutes
4
Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper
5
Heat a medium saute pan over high heat until it is very hot
6
Add the duck, skin side down and reduce the heat to moderately low
7
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
8
Let it stand for 10 minutes before slicing
9
While the duck is roasting, pour off all but 2 tablespoons of fat from the saute pan
10
Add the shallots and saute over moderately high heat until softened
11
Add the rhubarb and saute for 5 minutes
12
Transfer the mixture to a bowl
13
Add the cherry/port mixture to the saute pan and let it simmer for 1 minute
14
Add the chicken stock and simmer until reduced by one third
15
Whisk in the arrowroot mixture and let the sauce come to a boil
16
Add the pepper and salt to taste
17
Let sauce simmer until thickened
18
Return reserved rhubarb mixture to pan and heat through
19
Slice the duck at an angle and divide among 4 plates
20
Serves each portion napped with some of the sauce
21
Serve with sugar snap peas and garlic mashed potatoes