Scaloppine d'Anatra (Duck Scaloppine)
- 1 double breast duck (magret), fat removed
- Flour, for dusting
- Salt and pepper
- 4 tablespoons virgin olive oil
- 4 ripe apricots, pitted and sliced into 1/4-inch thick half moons
- 1/2 cup Scapimatti wine, or any dessert wine from Sangiovese di Romagna
- 1 cup chicken stock
- 2 tablespoons cold sweet butter
- 1 bunch chives, cut into 2-inch pieces to yield 1/4 cup
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.
Recipe copyright 2000, Mario Batali. All Rights Reserved.