Gadwall with Cranberry Stuffing

The key to savory gadwall is searing fast. The key to cooking classic stuffing is cooking slowly.  And when in doubt, add more stock.


  • 2-4 duck breasts
  • Olive oil
  • Salt and pepper
  • Chicken stock-low sodium


  • ¼ cup butter
  • 1 onion
  • 2-3 celery, chopped
  • ½ bag of cranberries
  • 3 thyme sprigs
  • 1 dozen fresh sage leaves
  • 2 eggs beaten
  • ½ cup parsley, chopped
  • 1-2 cups chicken stock-low sodium
  • 1 loaf bread or stuffing bread mixture
  • Pepper, salt, Worcestershire, hot sauce to taste

Gadwall – 6 minutes

  1. Rub duck breasts with olive oil and season with salt and pepper.
  2. Heat oil in a pan, add low-sodium chicken broth.
  3. Sear duck breasts until done, about 2 minutes on each side. Internal temp should be 130F.

Stuffing – 35 minutes

  1. Heat oven to 375F. In a large skillet, melt butter, add onions, celery, cranberries, salt, pepper, thyme, sage, and splash in Worcestershire and hot-pepper sauce. Cook and stir for approximately 5 minutes.
  2. Move mixture to a large bowl. Add bread, eggs, parsley, and enough broth so the dressing is moist. Blend well.
  3. Grease a baking dish with butter and add the dressing mixture. Bake uncovered 30 minutes. If it seems dry, add more stock and cook for another 5-10 minutes.