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

Gadwall

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

Stuffing

• 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.