Roasted Duck Breasts with Wild Mushroom Stuffing and Red Wine Sauce

Name: Roasted Duck Breasts with Wild Mushroom Stuffing and Red Wine Sauce
Yield: serves 6 to 8
Ingredients: 2 loaves day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups); 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter, plus more for baking dish; 2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well; 1/2 pound celery root, peeled and cut into 1/4-inch dice; 2 garlic cloves, minced; 12 ounces assorted wild and cultivated mushrooms (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced; 2 tablespoons finely chopped fresh thyme; Coarse salt and freshly ground pepper; 1 1/4 cups homemade or low-sodium store-bought chicken stock; 4 duck breast halves (each about 14 ounces), cold; Coarse salt and freshly ground pepper; 1/2 cup dry red wine; 2 tablespoons port (optional); 1/2 cup homemade or low-sodium store-bought chicken stock; Coarse salt and freshly ground pepper; 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces

January 26, 2012

The USDA recommends cooking duck breasts until they register 170°F. For a moister breast, we cooked ours to 125°F; after it rests, the duck will be cooked to medium-rare. Chicken is also delicious in this recipe: Substitute four 12-ounce boneless skin-on chicken breast halves for the duck. In step 3, don’t score the breasts. To cook, heat 2 teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip the chicken, and transfer to the oven. Cook until the chicken reaches 175°F, about 25 minutes. For the sauce, substitute dry white wine for the red wine.

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