INGREDIENTS

INSTRUCTIONS

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. Transfer duck 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 and stir in one tablespoon
honey. 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 remaining honey and pepper and salt to taste. Slice the
duck at an angle and divide among 4 plates. Serve each portion napped
with some of the sauce. Serve with sugar snap peas and garlic mashed
potatoes. This recipe yields 4 servings.  Recipe Source: COOKING LIVE
with Sara Moulton From the TV FOOD  NETWORK - (Show # CL-E316 broadcast
05-31-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  12-04-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Exercise daily — walk with the Lord.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 3.6mg
Sodium: 250.9mg
Potassium: 353.3mg
Carbohydrates: 33.4g
Fiber: 2.2g
Sugar: 11.8g
Protein: 4.4g