Sautéed Duck Breast with Rhubarb Cherry Sauce

Makes 4 servings

Ingredients:

1/2 cup tawny port
1/2 cup dried cherries
2 Moulard duck breasts (approximately 2 pounds total)
salt and pepper to taste
1/4 cup chopped shallots
1/2 pound fresh rhubarb, trimmed and sliced
1 tablespoon honey
2 cups chicken stock
2 teaspoon arrowroot dissolved in 2 tablespoons orange juice
1 teaspoon coarsely ground black pepper
2 tablespoons honey

Preparation:

Preheat the oven to 400°F.

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 sauté 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 the 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 sauté pan. Add the shallots and sauté over moderately high heat
until softened. Add the rhubarb and sauté for 5 minutes. Transfer the
mixture to a bowl and stir in one tablespoon honey.

Add the cherry/port mixture to the sauté 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. Serves each
portion napped with some of the sauce.

Serve with sugar snap peas and garlic mashed potatoes.