Scaloppine d'Anatra (Duck Scaloppine)

1. 1

   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.