If you are like me you'll find that spreading the preparation of this recipe over two days makes it easier. On the first day prepare the cornbread using your favorite recipe and set the French bread out to dry.
The following day begin by washing the duck breasts, sprinkling generously with salt and pepper and placing them in a Dutch oven along with a quartered onion, 6 stalks of chopped celery and 1 stick of butter cut into slices.
Cook the duck breasts for 3 hours in a pre-heated 300 degree F oven. When the duck is done, remove the meat and set aside.
Now you are ready to start on the dressing. In a large bowl combine the crumbled cornbread, French bread cubes and duck broth. The amount of broth you use depends on your breads. You are aiming for an oatmeal-like consistency. I usually use about 4 cups of broth. You can supplement with chicken broth if you don't have enough duck broth.
Allow the bread to soak up the broth and then add the chopped onion, celery, sage and eggs. Season with salt and pepper. At this point the dressing should be very juicy, but not watery.
Separate the duck breasts into strips and mix in with the dressing. How much duck breast you add depends on your taste. I usually use about 2/3 dressing to 1/3 meat. If you have any remaining duck, it is great shredded over a salad or made into a sandwich topped with spicy mustard.
Spray a 9 x 13 inch baking pan with a non-stick spray and pour in the dressing. Bake the dressing in a pre-heated 325 degree F oven for 1 hour and 20 minutes.
Allow the dressing to cool slightly before spooning it into a serving dish.
For gravy, dilute the duck scrapings from the Dutch oven with chicken broth and thicken with a little cornstarch.