Directions:
- 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 for 6 to 8 minutes, pouring off the accumulated fat.
- Transfer the duck to a small roasting pan and roast it for 10 minutes at 400°F (for medium-rare); let the duck stand for 10 minutes before slicing.
- While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
- Add the shallots and saute over moderately-high heat until softened.
- Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
- Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
- Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
- Add the chicken broth/stock and simmer until reduced by one third.
- 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.
- Divide the rhubarb/snap pea mixture among 4 plates.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.32 Kcal (1655 kJ) | ||
| Calories from fat | 51.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 9% | |
|---|---|---|---|
| Cholesterol | 271.7mg | 91% | |
| Sodium | 639.22mg | 27% | |
| Potassium | 422.41mg | 9% | |
| Total Carbs | 22.71g | 8% | |
| Sugars | 16.54g | 66% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 55.07g | 110% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 60.8mg | 338% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 77.43 Kcal (324 kJ) | ||
| Calories from fat | 10.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 9% | |
|---|---|---|---|
| Cholesterol | 53.22mg | 91% | |
| Sodium | 125.21mg | 27% | |
| Potassium | 82.74mg | 9% | |
| Total Carbs | 4.45g | 8% | |
| Sugars | 3.24g | 66% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 10.79g | 110% | |
| Vitamin C | 7.5mg | 63% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 11.9mg | 338% | |
| Calcium | 18.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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