Boneless Duck Breast with Cumberland Sauce

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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