• 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