Roast Duck With Cherry Rhubarb Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 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.