Boneless Duck Breast with Cumberland Sauce

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.]

Total Time:
1 hr 20 min
25 min
55 min

4 servings

  • 4 boneless duck breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon ground sage
  • Wild Rice Stuffing, recipe follows
  • Cumberland Sauce, recipe follows
  • Wild Rice Stuffing:
  • 1/2 cup wild rice
  • 1 1/2 cups chicken stock
  • 1/2 onion, dice small
  • 1 cup thickly sliced mushrooms
  • 3 stalks celery (remove leaves), cut into small dice
  • 1 cup seedless grapes
  • 1/4 cup dry sherry
  • 1/2 teaspoon salt
  • Dash pepper
  • Cumberland Sauce:
  • 2 lemons, slivered rind and juice
  • 2 oranges, slivered rind and juice
  • 2 (8-ounce) jars red currant jelly
  • 1 cup port
  • 1/4 cup tarragon vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 teaspoon cornstarch, mixed with 1 tablespoon water, to thicken
  • 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.

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