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1
Make the stuffing: Preheat the oven to 350F.
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2
Bake the bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes.
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3
Let cool completely.
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4
Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl.
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5
Add 1/4 cup oil; toss well.
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6
Spread the bread crumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes.
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7
Transfer to a large mixing bowl.
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8
Heat the remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until the butter has melted.
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9
Add the leeks, celery root, and garlic; cook, stirring occasionally, until the leeks are soft, about 15 minutes.
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10
Raise heat to medium.
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11
Stir in the mushrooms and thyme; season with salt and pepper.
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12
Cook, stirring occasionally, until the mushrooms are soft, about 10 minutes.
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13
Remove from heat.
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14
Stir the vegetable mixture into the bread crumb mixture; let cool completely.
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15
Prepare the duck: Place the duck breasts, skin sides up, on a cutting board.
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16
Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into the flesh.
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17
Season both sides with salt and pepper.
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18
Cut 6 14-inch pieces of kitchen twine.
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19
Lay 3 pieces of twine about 2 inches apart on a cutting board.
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20
Place 1 duck breast half, skin side down, crosswise over the twine.
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21
Place about 1/2 cup stuffing on top of the duck.
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22
Top with another breast half, skin side up.
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23
Tie together tightly with the twine.
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24
Repeat with the remaining breasts.
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25
Stuffed duck can be refrigerated, covered, overnight.
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26
Bring to room temperature before cooking.
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27
Bake the remaining stuffing: Preheat the oven to 375F.
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28
Butter an 8-inch-square baking dish; set aside.
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29
Stir together the remaining stuffing and 1 1/4 cups stock in a large bowl.
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30
Transfer to the prepared dish.
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31
Bake until the top is crisp and pale golden brown but the center is still moist, about 30 minutes.
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32
Meanwhile, cook the duck: Heat a large skillet over medium heat.
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33
Add the duck breasts to the skillet.
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34
Cook, turning once, until golden brown, 5 to 7 minutes per side.
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35
Transfer the breasts to a plate; pour the fat from the skillet into a heatproof container.
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36
Return the breasts to the skillet, and place it in the oven.
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37
Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125F for rare, 25 to 30 minutes.
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38
Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes.
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39
Pour the fat from the skillet.
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40
Make the sauce: Lightly wipe out the skillet, and place it over medium-high heat.
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41
Add the wine; cook until reduced by half, about 5 minutes.
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42
Add the port, if desired, and the stock.
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43
Simmer until reduced by half, about 5 minutes.
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44
Add the accumulated juices from the duck to the skillet.
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45
Season with salt and pepper; whisk in the butter.
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46
Pour the sauce through a fine sieve into a gravy boat.
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47
To serve, slice the duck, and drizzle with sauce, with baked stuffing on the side.
