Duck Breasts With Cherry Port Sauce

1. 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. 2

   Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.

3. 3

   Heat a medium saute pan over high heat until it is very hot.

4. 4

   Add the duck, skin-side down and reduce the heat to moderately-low.

5. 5

   Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.

6. 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. 7

   While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.

8. 8

   Add the shallots and saute over moderately-high heat until softened.

9. 9

   Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.

10. 10

    Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.

11. 11

    Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.

12. 12

    Add the chicken broth/stock and simmer until reduced by one third.

13. 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. 14

    Divide the rhubarb/snap pea mixture among 4 plates.

15. 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.

* Per serving · 4 servings · Values may vary.