by kirra » Sat Jan 03, 2009 8:11 pm
Duck Scallopini
Vicki Patterson, Idaho Duck Lady
Ingredients:
2 duck breasts
1 cup italian bread crumbs
2 Tablespoons olive oil
4 Tablespoons butter, halved
1 ripe slicing tomato, diced
2 cups mushrooms, sliced
1/2 cup red onion, chopped
2 Tablespoons green capers, with juice reserved
Salt, pepper and garlic granules, to taste
Parmesan cheese, for garnish
Preparation:
Duck:
Heat oil and 2 tablespoons butter in pan. Butterfly the duck breast. To butterfly, cslice each breast down the center and open it up like a butterfly. Pound each breast until very thin, then season with salt, pepper and granulated garlic to taste. Dredge in bread crumbs and sear breaded duck breast in hot butter and olive oil until medium.
Sauce:
Combine diced tomato and capers in reserved caper juice and set aside. In the remaining 2 Tablespoons butter, lightly saute mushrooms and chopped onions, and splash with white wine. Add tomatoes and capers, being careful not to overcook. Season to taste with salt and pepper. Serve sauce over duck breasts, and garnish with shredded Parmesan cheese.
[b][size=150]Duck Scallopini[/size][/b]
Vicki Patterson, Idaho Duck Lady
[b]Ingredients:[/b]
2 duck breasts
1 cup italian bread crumbs
2 Tablespoons olive oil
4 Tablespoons butter, halved
1 ripe slicing tomato, diced
2 cups mushrooms, sliced
1/2 cup red onion, chopped
2 Tablespoons green capers, with juice reserved
Salt, pepper and garlic granules, to taste
Parmesan cheese, for garnish
[b]Preparation:
Duck:[/b]
Heat oil and 2 tablespoons butter in pan. Butterfly the duck breast. To butterfly, cslice each breast down the center and open it up like a butterfly. Pound each breast until very thin, then season with salt, pepper and granulated garlic to taste. Dredge in bread crumbs and sear breaded duck breast in hot butter and olive oil until medium.
[b]Sauce:[/b]
Combine diced tomato and capers in reserved caper juice and set aside. In the remaining 2 Tablespoons butter, lightly saute mushrooms and chopped onions, and splash with white wine. Add tomatoes and capers, being careful not to overcook. Season to taste with salt and pepper. Serve sauce over duck breasts, and garnish with shredded Parmesan cheese.