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
Salt and pepper
Chicken stock-low sodium
¼ cup butter
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
Rub duck breasts with olive oil and season with salt and pepper.
Heat oil in a pan, add low-sodium chicken broth.
Sear duck breasts until done, about 2 minutes on each side. Internal temp should be 130F.
Stuffing – 35 minutes
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.
Move mixture to a large bowl. Add bread, eggs, parsley, and enough broth so the dressing is moist. Blend well.
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.