1 Cup Mozzarella
1 Cup Ricotta
1/2 Cup Fresh Grated Parm
1 Cup Sauteed Mushrooms
1/4 Cup Bread Crumbs
1/2 Cup Dried Parsley
Salt & Pepper to Taste
NOTE: Stuffing mixture is enough to do several ducks or sets of duck breasts.
Then I took each piece of duck and pull the skin gently away from the meat, leaving one side in tact.
NOTE: I should have scored the skin after this step to make it crisper.
Once that got nice and tender, I threw in a jar of my canned crushed tomatoes from my canning stash ;)