Boneless Duck Breast with Cumberland Sauce (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.] 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 |
Directions:
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. Wild Rice Stuffing:
3. 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.
4. Cumberland Sauce:
5. Scald rinds and their juice in boiling water for 1 minute. Set aside.
6. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling.
7. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.
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