Muscovy duck w/red wine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Muscovy duck breasts; boned, & skinned | |
| 24 | Fresh sage leaves | |
| 6 | slices | Prosciutto or Westphalian ham |
| 2 | Eggs | |
| ⅔ | teaspoon | Clarified butter |
| ½ | cup | Balsamic vinegar |
| 3 | cups | Dry red wine |
| Salt & fresh black pepper | ||
| Fired sage leaves (see recipe) | ||
| Candied shallots (see recipe) | ||
Directions
Trim duck breasts of all shiny sinew. Butterfly each breasts:lay it flat on a cutting board, cut almost in half lengthwise, leaving the far edge attached. Open butterflied breast like a book, spread it on sheet of waxed paper. Place four sage leaves on top of breast and cover with a slice of prosciutto. Place another sheet of waxed paper on top, usinga scaloppine pounder or the flat side of cleaver, flatten the breast to the thickness of a veal scaloppinni. Note: it is best to pound the duck with glancing blows--the idea here is to strech the meat not crush it. Beat eggs with 1 tsp. water until very smooth. Heat butter in large saute pan over high heat. When butter just begins to smoke, dip each flattened duck breast in egg batter, place it, ham side down, in pan. saute 2 min.; turn breast and saute 1 min. keep warm. Prepare the sauce: Add the vinegar and wine to the pan, and boil rapidly over high heat until the original volume of the liquid is reduced by two-thirds. Season lightly with salt and pepper Place the duck breasts on warmed dinner plates, over each spoon 2-3 tbs. of sauce. Garnish the duck with the vegetables below and serve at once.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE, WINE:
TAURASI 1973 (MASTROBERARDINO)
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .