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

Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.

Source: Martha Stewart Living, December 2005


For the Stuffing

For the Duck

For the Sauce


Cook's Notes

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 two teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip chicken, and transfer to the oven. Cook until chicken reaches 175 degrees, about 25 minutes. For the sauce, simply substitute dry white wine for the red wine.

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