Boneless Duck Breast with Cumberland Sauce

Ingredients

• 3 stalks celery cut into small dice remove leaves
• 1.5 cups chicken stock see 
• 1 teaspoon cornstarch mixed with 1 tablespoon water, to thicken
• 3 tablespoons dijon mustard 
• 0.3 cup cooking sherry dry
• 4  duck breasts boneless
• 1 cup grapes seedless
• 1 tablespoon ground sage 
• 2  lemons 
• 1 cup thickly mushrooms sliced
• 0.5  onion 
• 2  oranges 
• 0.3 teaspoon pepper 
• 1 Dash pepper 
• 1 cup port 
• 16 ounce currant jelly red
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 1 tablespoon sugar 
• 0.3 cup tarragon vinegar 
• 0.5 cup rice wild

Equipment

• frying pan
• pot
• grill

Directions

1. Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes.
2. Serve sliced over Wild Rice Stuffing.
3. Serve with Cumberland Sauce on the side.
4. Boil rice in stock until cooked but not too mushy.
5. Drain. In a separate pan, saute vegetables in butter.
6. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
7. Scald rinds and their juice in boiling water for 1 minute. Set aside.
8. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling.
9. Add the scalded juice and rind to the sauce.
10. Add the cornstarch mixture and let boil and thicken.