Yield: 4 servings
|1 \N||Double breast of duck (magret); fat removed|
|\N \N||Four; for dusting|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|4 tablespoons||Virgin olive oil|
|2 \N||Green apples; Granny Smith, peeled, cored,|
|\N \N||And sliced 1/2\" rounds|
|1 cup||Malvasia wine|
|1 cup||Chicken stock|
|2 tablespoons||Cold sweet butter|
|1 bunch||Chives; cut 2\" pieces|
|\N \N||To yield 1/4 cup|
|1 \N||Recipe Sauteed Chinese Eggplant; see * Note|
* Note: See the "Sauteed Chinese Eggplant With Scallions And Thyme" recipe which is included in this collection.
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 "scallopine" ⅛-inch-thick and about 4 inches across.
Season scallopine 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 apple slices. Cook until softened and light brown (about 1 minute). Add wine and chicken stock and bring to a boil. Place duck pieces into the stock and add cold butter.
Simmer 10 minutes until all the duck is heated through. Sprinkle with chives and serve with Sauteed Chinese Eggplant as accompaniment. This recipe yields 4 main course servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5569 broadcast 04-03-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.