Recipe courtesy of Mario Batali
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Scaloppine d'Anatra (Duck Scaloppine)
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings as a main course
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings as a main course

Ingredients

Directions

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.

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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