Boneless Duck Breast with Cumberland Sauce

• 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.

duck breasts, salt, pepper, ground sage, rice stuffing, cumberland sauce, wild rice, chicken stock, onion, mushrooms, stalks celery, grapes, sherry, salt, pepper, lemons, oranges, currant jelly, port, tarragon vinegar, mustard, sugar, salt, cornstarch

Taken from www.foodnetwork.com/recipes/bobby-flay/boneless-duck-breast-with-cumberland-sauce-recipe.html (may not work)