Scaloppine d'Anatra (Duck Scaloppine) (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 double breast duck ( magret), fat removed |
flour, for dusting |
salt and pepper |
4 tablespoons virgin olive oil |
4 ripe apricots, pitted and sliced into 1/4-inch thick half moons |
1/2 cup scapimatti wine, or any dessert wine from sangiovese di romagna |
1 cup chicken stock |
2 tablespoons cold sweet butter |
1 bunch chives, cut into 2-inch pieces to yield 1/4 cup |
Directions:
1. 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.
2. 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.
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