This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Randall's Ordinary and Anna Kelly
Episode: Mystic, CT
Total:
1 hr 20 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Wild Rice Stuffing:
CUMBERLAND SAUCE:

Directions

Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.

Wild Rice Stuffing:

Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, Sauteed vegetables, grapes, sherry, and seasoning.

CUMBERLAND SAUCE:

Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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