Baked Eggplant Stuffed Caprese Duck Breast
Ingredients
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2
Salt and Coarse Pepper, as needed
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3
1/2 lb. Pancetta, sliced
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4
1 small Eggplant, peeled and sliced into 1/4" thick rounds
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5
2 Eggs, beaten
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6
1/2 cup Flour
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7
1/2 cup Seasoned Bread Crumbs
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8
1/4 cup Grated Parmesan Cheese
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9
1/2 cup - 1 cup Cooking Oil
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10
4 oz. Fresh Mozzarella, sliced
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11
8 large Basil Leaves
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12
1 large Ripe Tomato, cubed
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13
2 Tbsp. Olive Oil
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14
2 Tbsp. Balsamic Vinegar
Directions
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1
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.
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2
Pat duck breast dry with paper towel and then season with salt and pepper.
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3
Place skin-side down in skillet and cook for approximately 8 minutes to render the fat.
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4
Flip breast over and cook for about 4 minutes.
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5
Remove from pan and let rest. Reserve fat in skillet.
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6
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.
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7
Peel and slice eggplant.
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8
Place beaten eggs in small bowl. Place flour, crumbs and cheese in separate bowl; mix.
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9
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.
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10
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).
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11
Any leftover fried eggplant can be used in another dish or frozen.
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12
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.
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13
In a small bowl, add tomatoes, 6 basil leaves (chopped), olive oil and vinegar. Season with salt and pepper; toss.
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14
Remove duck from oven. Top with tomato salad and chopped pancetta, and serve.
Duck breast, eggplant, mozzarella and basil are baked together and topped with a tomato salad and chopped pancetta to form an elegant main dish.
