Roast Duck With Cherry Rhubarb Sauce

For rsc 2004, this is an adaption of another recipe i make often.

Preheat oven to 425.

For sauce:.

In a skillet melt butter.

Add shallots and cook until softened.

Add cherries , rhubarb , honey , sage , stock , bring to a boil.

Lower heat and simmer for 15 minutes.

Mix 1 / 4 c madeira and arrowroot in a small cup , add to cherry mixture , simmer 5 minutes until thickened.

For duck:.

Prick the duck pieces all over with a knife.

Put skin side up in a roasting pan , season with salt and pepper.

Roast 15 minutes , drain fat.

Lower oven to 350 , turn duck and roast for 30 minutes.

Drain fat , turn over , roast for 15-30 minutes more until desired doneness.

Drain fat.

Remove duck to a platter.

Add balsamic vinegar and 1 / 4 c madeira to the roating pan , scraping up browned bits.

Heat on stovetop and reduce by half.

Add to the sauce and season with salt and pepper to taste.

To serve pour sauce over duck , garnish with sage leaves if desired.

duck, balsamic vinegar, madeira wine, butter, shallots, tart cherries, rhubarb, honey, duck stock, sage leaves, arrowroot, salt and pepper, sage leaf