Sauteed Duck Breast with Rhubarb Cherry Sauce
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Ingredients
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1/2 cup tawny port
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1/2 cup dried cherries
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2 moulard duck breasts (approx. 2 pounds total)
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1/4 cup chopped shallots
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1 pound fresh rhubarb, trimmed and sliced
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1 1/2 cups chicken stock
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1 tablespoon arrowroot dissolved in 2 tablespoons orange juice
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1 teaspoon coarsely ground black pepper
Preparation
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