-
1
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.
-
2
Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
-
3
Heat a medium saute pan over high heat until it is very hot.
-
4
Add the duck, skin-side down and reduce the heat to moderately-low.
-
5
Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.
-
6
Transfer the duck to a small roasting pan and roast it for 10 minutes at 400F (for medium-rare); let the duck stand for 10 minutes before slicing.
-
7
While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
-
8
Add the shallots and saute over moderately-high heat until softened.
-
9
Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
-
10
Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
-
11
Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
-
12
Add the chicken broth/stock and simmer until reduced by one third.
-
13
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.
-
14
Divide the rhubarb/snap pea mixture among 4 plates.
-
15
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.
