Duck Scallopine with Green Apples and Malvasia
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Ingredients
| 1 | double breast of duck (magret), fat removed | | Flour, for dusting | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 tbsp. | virgin olive oil | | 2 | Granny Smith apples, peeled, cored, and sliced into 1/2-inch rounds | | 1 cup | malvasia wine | | 1 cup | chicken stock | | 2 tbsp. | cold sweet butter | | 1/4 cup | chives, cut into 2-inch pieces | | 1 recipe | Sautéed Chinese Eggplant (see recipe elsewhere) |
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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 scallopine 1/8-inch-thick and approximately 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 (approximately 2 minutes). Turn pieces over and cook until brown (approximately 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 (approximately 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 Sautéed Chinese Eggplant as accompaniment.
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