Ingredients
Stuffed Duck Breast:
- Salt and Coarse Pepper, as needed
- 1 small Eggplant, peeled and sliced into 1/4" thick rounds
- 2 Eggs, beaten
- 1/2 cup Flour
- 1/2 cup Seasoned Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1/2 cup - 1 cup Cooking Oil
- 4 oz Fresh Mozzarella, sliced
- 8 large Basil Leaves
Topping:
- 1/2 lb Pancetta, sliced
- 1 large Ripe Tomato, cubed
- 2 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar
Direction
Stuffed Duck Breast:
- Heat a nonstick skillet to medium-low. Score the duck skin with a knife by making cuts diagonally across the duck breast skin about 1/4" apart being careful not to pierce the meat. Score in the opposite direction to form a crosshatch pattern.
- Pat duck breast dry with paper towel and then season with salt and pepper.
- Place skin-side down in skillet and cook for approximately 8 minutes to render the fat. Flip breast over and cook for about 4 minutes. Remove from pan and let rest. Reserve fat in skillet.
- Cube pancetta into 1/2" to 1" pieces. In same skillet, sauté pancetta on medium heat until crispy. Remove and cover until ready to use. Reserve fat in skillet.
- Peel and slice eggplant.
- Place beaten eggs in small bowl. Place flour, crumbs and cheese in separate bowl; mix.
- Heat about 1/2 cup oil over medium-high in the same skillet with reserved fat. Dredge eggplant rounds in egg, then in flour/crumb mixture. Make sure to coat both sides well.
- Place in skillet and fry until brown; flip and brown other side. Season with salt and pepper to taste. Place on paper towel to absorb excess oil (approximately 1 1/2 to 2 minutes on each side).
- Slice each duck breast in half (lengthwise), leaving one end attached (like a butterfly cut). Stuff duck with approximately 4 pieces of fried eggplant across inside of duck. Top with mozzarella cheese. Top with 2 basil leaves. Bake in oven preheated to 350°F for 5-7 minutes or until internal temperature of duck breast reaches 155°F.
Topping:
- In a small bowl, add tomatoes, 6 basil leaves (chopped), olive oil and balsamic vinegar. Season with salt and pepper; toss.
- Remove duck from oven. Top with tomato salad and chopped pancetta.