Recipe courtesy of Anna Kelly
Boneless Duck Breast with Cumberland Sauce
- 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.
