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.

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