- 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.