Recipe courtesy of Sara Moulton
Level:
Easy
Healthy

Ingredients

Directions

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 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. 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 pepper and salt to taste. Let sauce simmer until thickened. Return reserved rhubarb mixture to pan and heat through.

Slice the duck at an angle and divide among 4 plates. Serves each portion napped with some of the sauce.

Serve with sugar snap peas and garlic mashed potatoes.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Carrots

Recipe courtesy of Ina Garten

Sauteed Broccoli Rabe

Recipe courtesy of Anne Burrell

Pan Seared Chicken Breast

Recipe courtesy of Cheryl Smith

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking