Steps:
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love