Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce

Martha Stewart
20Ingredients
550Calories
105Minutes

Ingredients

  • 2 white bread (day-old rustic, crusts removed, cut into 1-inch cubes, about 12 cups)
  • 1/4 cup 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 cloves garlic (minced)
  • 12 ounces mushrooms (assorted wild and cultivated, such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms, thinly sliced)
  • 2 tablespoons chopped fresh thyme (finely)
  • freshly ground pepper
  • coarse salt
  • 1 1/4 cups low sodium store bought chicken stock (or homemade)
  • 4 duck breast halves (each about 14 ounces, cold)
  • freshly ground pepper
  • coarse salt
  • 1/2 cup dry red wine
  • 2 tablespoons port (optional)
  • 1/2 cup low sodium store bought chicken stock (or homemade)
  • freshly ground pepper
  • coarse salt
  • 2 tablespoons unsalted butter (cold, cut into 1/2-inch pieces)
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NutritionView more

550Calories
Sodium53%DV1280mg
Fat26%DV17g
Protein27%DV14g
Carbs27%DV82g
Fiber20%DV5g

PER SERVING *

Calories550Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat6g30%
Trans Fat
Cholesterol15mg5%
Sodium1280mg53%
Potassium480mg14%
Protein14g27%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate82g27%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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