Duck Scaloppine - {Scaloppine D'anatra}

Recipe Ingredients

1		Double breast duck (magret) - fat removed
		Flour - for dusting
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Virgin olive oil
4		Ripe apricots - pitted, and
		Sliced into 1/4"-thick half-moons
1/2 cup	118ml	Scapimatti wine, or any dessert wine
		From Sangiovese di Romagna
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Cold sweet butter
1/4 cup	59ml	Chives in 2" pieces

Recipe Instructions

Cut double breast into 2 single breasts. Slice each single breast across the grain into 6 equal pieces. Using a meat mallet or heavy cleaver, pound each piece into "scaloppine" 1/8-inch thick and about 4 inches across. Season scaloppine and dust with flour.

In a 12- to 14-inch skillet, heat olive oil until smoking. Place 6 pieces in skillet and cook until dark golden brown (about 2 minutes). Turn pieces over and cook until brown (about 1 minute). Remove and set aside on plate. Repeat with remaining 6 pieces and remove to same plate.

Drain oil and add apricot slices. Cook until softened and light brown, about 1 minute. Add wine and chicken stock and bring to boil. Replace duck pieces and add cold butter. Simmer 10 minutes until all duck is heated through. Sprinkle with chives and serve.

This recipe yields 4 servings as a main course.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B32) - from the TV FOOD NETWORK

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