-
1
Preheat the oven to 400 degrees.
-
2
In a small saucepan heat the port over moderate heat until it is hot.
-
3
Add the cherries, cover the pot and let the mixture stand for 15 minutes.
-
4
Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
-
5
Heat a medium saute pan over high heat until it is very hot.
-
6
Add the duck, skin side down and reduce the heat to moderately low.
-
7
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.
-
8
Let it stand for 10 minutes before slicing.
-
9
While the duck is roasting, pour off all but 2 tablespoons of fat from the saute pan.
-
10
Add the shallots and saute over moderately high heat until softened.
-
11
Add the rhubarb and saute for 5 minutes.
-
12
Transfer the mixture to a bowl.
-
13
Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
-
14
Add the chicken stock and simmer until reduced by one third.
-
15
Whisk in the arrowroot mixture and let the sauce come to a boil.
-
16
Add the pepper and salt to taste.
-
17
Let sauce simmer until thickened.
-
18
Return reserved rhubarb mixture to pan and heat through.
-
19
Slice the duck at an angle and divide among 4 plates.
-
20
Serves each portion napped with some of the sauce.
-
21
Serve with sugar snap peas and garlic mashed potatoes.
