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Sauteed Duck Breast with Rhubarb Cherry Sauce

3 3 3 4 4 3
Recipe by
Food Network Food Network

Ingredients

  • 1/2 cup tawny port
  • 1/2 cup dried cherries
  • 2 moulard duck breasts (approx. 2 pounds total)
  • 1/4 cup chopped shallots
  • 1 pound fresh rhubarb, trimmed and sliced
  • 1 1/2 cups chicken stock
  • 1 tablespoon arrowroot dissolved in 2 tablespoons orange juice
  • 1 teaspoon coarsely ground black pepper
Servings
4 servings 4

Preparation

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