Stuffed Duck Fillets
1 1/2 cup packaged bread stuffing
1 can (4 oz. size) sliced mushrooms with juice
2 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
4 duck breasts well pounded – Mallards are best due to size
2 tablespoons salad oil
1 package (3/4 oz. size) brown gravy mix
1/4 cup dry red wine
2 tablespoons minced green onions
1/4 cup currant jelly
Pound the breasts really well. If they break up a bit that’s okay. Lay them out flat. Shape into rectangles closing up any holes.
Combine bread stuffing and mushrooms with juice, butter and cheese. Divide and spread over the breasts; roll up like a jelly roll. Fasten with skewers or string. Pour oil in crock pot; roll breasts in oil, coating all sides.
SAUCE: Prepare gravy mix according to package directions. Combine gravy, wine, and onions. Pour over meat. Cover and cook on LOW 4 to 5 hours.
Remove duck from crock pot. Add jelly to liquid in the crockpot and stir until dissolved. Serve over meat.