Recipe courtesy of Anna Kelly

Boneless Duck Breast with Cumberland Sauce

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 4 servings
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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


  1. 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:

  1. 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:

  1. 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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