Boneless Duck Breast with Cumberland Sauce Recipe

Name: Boneless Duck Breast with Cumberland Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 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

Servings: persons

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

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.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 boneless duck breasts, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon ground sage, and more.

Yes, Boneless Duck Breast with Cumberland Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boneless Duck Breast with Cumberland Sauce

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