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Ingredients

Serves 6 to 8

• FOR THE STUFFING
• 2 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 cloves garlic, 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
• FOR THE DUCK
• 4 duck breast halves (each about 14 ounces), cold
• Coarse salt and freshly ground pepper
• FOR THE SAUCE
• 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

Description

The U.S. Department Of Agriculture Recommends Cooking Duck Breasts Until They Register 170 Degrees. For A Moister Breast, We Cooked Ours To 125 Degrees; After It Rests, The Duck Will Be Cooked To Medium-rare. Chicken Is Also Delicious In This Recipe: Subs

Martha Stewart