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

Instructions

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.
2. 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.
3. 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.