Boneless Duck Breast with Cumberland Sauce

Recipe courtesy of Anna Kelly

Show: FoodNation with Bobby Flay

Episode: Mystic, CT

Boneless Duck Breast with Cumberland Sauce

Name: Boneless Duck Breast with Cumberland Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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; 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

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Level: Intermediate
Total: 1 hr 20 min

Prep: 25 min
Cook: 55 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 20 min

Prep: 25 min
Cook: 55 min

Yield: 4 servings

Ingredients

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

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.

Recipe courtesy of Anna Kelly, Chef, Randall's Ordinary Inn and Restaurant

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Show: FoodNation with Bobby Flay

Episode: Mystic, CT

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Boneless Duck Breast with Cumberland Sauce

Wild Rice Stuffing:

Cumberland Sauce:

Wild Rice Stuffing:

Cumberland Sauce:

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