Duck Scaloppini with Porcini Sauce
Winner, 2002 Duck Recipe Contest, Chef Kevin O'Brien
Ingredients
Duck Scaloppini
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1
3- 8 oz Maple Leaf Farms Boneless Duck Breasts
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2
1 1/2 Cups Dried Porcini Mushrooms
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3
2 Cups Hot Water
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4
To Taste Salt and Pepper
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5
As Needed Flour and Cornstarch
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6
3 Tbsp Olive Oil
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7
1/4 Cup Minced Shallots
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8
1 Tbsp Minced Garlic
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9
1 Tbsp Dry Thyme
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10
2 Cups Veal Stock
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11
2 Tbsp Lemon Juice
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12
1/2 Cup Butter, Cold, cut into small pieces
Pasta Arugula
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1
2 Tbsp Olive Oil
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2
4 Anchovy Fillets, packed in salt
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3
1 Tbsp Minced Garlic
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4
1 Lb Linguine, cooked, drained
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5
1/2 Cup White Wine
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6
6 Oz Fresh Arugula, stemmed, washed
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7
1 Cup Tomatoes, seeded, julienne
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8
2 Tbsp Butter
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9
To Taste Salt and Pepper
Garnish
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1
As Needed Fresh Arugula
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2
As Needed Tomatoes, julienne
Directions
Scallopini
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1
Add mushrooms to hot water.
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2
Let set until soft. Drain, reserving liquid.
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3
Cut each duck breast in half; remove skin.
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4
Slice each piece horizontally to create two very thin filets. Place each piece in between two sheets of plastic wrap.
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5
Pound carefully with a meat mallet until very thin and even.
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6
Season each piece with salt and pepper. Dredge in a mixture of half cornstarch and half flour; shake off excess.
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7
Place duck breasts in a hot skillet with olive oil. Turn over when golden brown. Finish cooking until internal temperature reaches 160 degrees.
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8
Remove duck from pan; drain on paper towels.
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9
Return skillet to heat and add shallots, garlic, porcini mushrooms and thyme. Saute briefly.
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10
Deglaze with 1 cup of reserved mushroom- flavored water.
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11
Add veal stock and lemon juice; reduce by half.
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12
Adjust seasoning. Remove from heat.
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13
Add cold butter, a little at a time. Continue adding the butter while stirring until all the butter is incorporated and sauce is thickened.
Pasta
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1
In a hot pan, add olive oil, anchovies and garlic. Saute until anchovies melt into oil.
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2
Add pasta; toss to coat with sauce. Add white wine; reduce briefly.
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3
Finish pasta with arugula, tomatoes and butter.
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4
Continue to toss the pasta in the pan until all of the butter is melted and arugula is slightly wilted. Adjust seasoning.
To Serve
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1
Place a 2-3 ounce portion of pasta on plate, including some tomatoes and arugula.
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2
Lean duck scallops on mound of pasta.
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3
Pour sauce around the front of the duck.
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4
Garnish with additional arugula and tomatoes.
