Boneless Duck Breast With Cumberland Sauce

Serves: 2

Jadyn Kohler

1 January 1970

Based on User reviews:

59

Spice

53

Sweetness

61

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

4

Duck Breasts (boneless)

1

Salt

1

Pepper (dash)

1 tbsp

Sage (ground)

1

Cumberland Sauce (recipe follows)

1 cup

Wild Rice

1.5 cups

Chicken Stock

1

Onion (dice small)

1 cup

Mushroom (thickly sliced)

3 stalks

Celery Leaves (celery remove leaves, cut into small dice)

1 cup

Grape (seedless)

1 cup

Sherry (dry)

2

Red Currant Jellys (8-ounce jars)

1 cup

Port

3 tbsps

Dijon Mustard

1 tbsp

Sugar

1

Black Pepper

Directions:

1

Rub duck breasts with salt, pepper, and ground sage

2

Grill on each side for 6 to 7 minutes

3

Serve sliced over Wild Rice Stuffing

4

Serve with Cumberland Sauce on the side

5

Boil rice in stock until cooked but not too mushy

6

Drain

7

In a separate pan, saute vegetables in butter

8

Combine rice, Sauteed vegetables, grapes, sherry, and seasoning

9

Scald rinds and their juice in boiling water for 1 minute

10

Set aside

11

Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling

12

Add the scalded juice and rind to the sauce

13

Add the cornstarch mixture and let boil and thicken