published January 15, 2010 by Ben Adams

Boneless Duck Breast with Rice and Cumberland Sauce

We try to throw out seasonal recipes around here. That is, if it’s deer season, we’ll give you a great deer jerky recipe. Turkey season, we’ll throw out our favorite way to deep fry turkey. Well, it’s duck season, so here’s our second duck recipe of the month. Following our orange glazed duck recipe last week, this boneless duck breast with rice and Cumberland sauce dish might be the end-all to your search for the perfect duck recipe.


* 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


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.
Wild Rice Stuffing:

* 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

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.
Cumberland Sauce:

* 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

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.

About the Author

Ben Adams

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