Roast Duck With Cherry Rhubarb Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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for rsc 2004, this is an adaption of another recipe i make often. Ingredients:
1 duck, quartered |
2 tablespoons balsamic vinegar |
1/4 cup madeira wine |
2 tablespoons butter |
2 shallots, minced |
1 cup tart cherries, pitted |
1 cup rhubarb, chopped (4 stalks) |
2 tablespoons honey |
3 cups duck stock or 3 cups chicken stock |
6 sage leaves, chopped |
1/4 cup madeira wine |
1 tablespoon arrowroot |
salt and pepper |
1 whole sage leaf (to garnish) (optional) |
Directions:
1. preheat oven to 425.
2. for sauce:.
3. in a skillet melt butter.
4. add shallots and cook until softened.
5. add cherries, rhubarb, honey, sage, stock, bring to a boil.
6. lower heat and simmer for 15 minutes.
7. mix 1/4 c madeira and arrowroot in a small cup, add to cherry mixture, simmer 5 minutes until thickened.
8. for duck:.
9. prick the duck pieces all over with a knife tip.
10. put skin side up in a roasting pan, season with salt and pepper.
11. roast 15 minutes, drain fat.
12. lower oven to 350, turn duck and roast for 30 minutes.
13. drain fat, turn over, roast for 15-30 minutes more until desired doneness.
14. drain fat.
15. (roast 15 minutes more if necessary, drain).
16. remove duck to a platter.
17. add balsamic vinegar and 1/4 c madeira to the roating pan, scraping up browned bits.
18. heat on stovetop and reduce by half.
19. add to the sauce and season with salt and pepper to taste.
20. to serve pour sauce over duck, garnish with sage leaves if desired.
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