Duck Scaloppini with Porcini Sauce

Winner, 2002 Duck Recipe Contest, Chef Kevin O'Brien

Ratings

Serving Size {6 Servings}

Ingredients


Duck Scaloppini:


3- 8 oz Maple Leaf Farms Boneless Duck Breasts


1 1/2 Cups Dried Porcini Mushrooms


2 Cups Hot Water


To Taste Salt and Pepper


As Needed Flour and Cornstarch


3 Tbsp Olive Oil


1/4 Cup Minced Shallots


1 Tbsp Minced Garlic


1 Tbsp Dry Thyme


2 Cups Veal Stock


2 Tbsp Lemon Juice


1/2 Cup Butter, Cold, cut into small pieces


Pasta Arugula:


2 Tbsp Olive Oil


4 Anchovy Fillets, packed in salt


1 Tbsp Minced Garlic


1 Lb Linguine, cooked, drained


1/2 Cup White Wine


6 Oz Fresh Arugula, stemmed, washed


1 Cup Tomatoes, seeded, julienne


2 Tbsp Butter


To Taste Salt and Pepper


Garnish:


As Needed Fresh Arugula


As Needed Tomatoes, julienne

Directions

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Scallopini: 1. Add mushrooms to hot water. Let set until soft. Drain, reserving liquid.


2. Cut each duck breast in half; remove skin. Slice each piece horizontally to create two very thin filets. Place each piece in between two sheets of plastic wrap. Pound carefully with a meat mallet until very thin and even. Season each piece with salt and pepper. Dredge in a mixture of half cornstarch and half flour; shake off excess. Place duck breasts in hot skillet with olive oil. Turn over when golden brown. Finish cooking until internal temperature reaches 160 degrees. Remove duck from pan; drain on paper towels.


3. Return skillet to heat and add shallots, garlic, porcini mushrooms and thyme. Saute briefly. Deglaze with 1 cup of reserved mushroom- flavored water. Add veal stock and lemon juice; reduce by half. Adjust seasoning. Remove from heat. Add cold butter, a little at a time. Continue adding the butter while stirring until all the butter is incorporated and sauce is thickened.


Pasta: 4. In a hot pan, add olive oil, anchovies and garlic. Saute until anchovies melt into oil. Add pasta; toss to coat with sauce. Add white wine; reduce briefly. Finish pasta with arugula, tomatoes and butter. Continue to toss the pasta in the pan until all of the butter is melted and arugula is slightly wilted. Adjust seasoning.


To serve: 5. Place a 2-3 ounce portion of pasta on plate, including some tomatoes and arugula. Lean duck scallops on mound of pasta. Pour sauce around the front of the duck. Garnish with additional arugula and tomatoes.




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