Boneless Duck with Cumberland Sauce

[Kevin]

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

Directions

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.