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Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce
MARTHA STEWART20Ingredients
105Minutes
550Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 white bread (day-old rustic, crusts removed, cut into 1-inch cubes, about 12 cups)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. 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 lb. celery root (peeled and cut into 1/4-inch dice)
- 2 cloves garlic (minced)
- 12 oz. mushrooms (assorted wild and cultivated, such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms, thinly sliced)
- 2 Tbsp. 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 Tbsp. port (optional)
- 1/2 cup low sodium store bought chicken stock (or homemade)
- freshly ground pepper
- coarse salt
- 2 Tbsp. unsalted butter (cold, cut into 1/2-inch pieces)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1280mg53% |
| Potassium480mg14% |
| Protein14g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium25% |
| Iron45% |
* 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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