Recipe courtesy of Anna Kelly
Episode: Mystic, CT
Save Recipe Print
Total:
1 hr 20 min
Prep:
25 min
Cook:
55 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ellie Krieger

Sausage and Mushroom Stuffed Boneless Turkey Breast

Recipe courtesy of Anne Burrell

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword