Duck Scaloppini with Porcini Sauce

Duck scaloppini with porcini sauce

Winner, 2002 Duck Recipe Contest, Chef Kevin O'Brien

Ingredients

Duck Scaloppini

  • 1

    3- 8 oz Maple Leaf Farms Boneless Duck Breasts

  • 2

    1 1/2 Cups Dried Porcini Mushrooms

  • 3

    2 Cups Hot Water

  • 4

    To Taste Salt and Pepper

  • 5

    As Needed Flour and Cornstarch

  • 6

    3 Tbsp Olive Oil

  • 7

    1/4 Cup Minced Shallots

  • 8

    1 Tbsp Minced Garlic

  • 9

    1 Tbsp Dry Thyme

  • 10

    2 Cups Veal Stock

  • 11

    2 Tbsp Lemon Juice

  • 12

    1/2 Cup Butter, Cold, cut into small pieces

Pasta Arugula

  • 1

    2 Tbsp Olive Oil

  • 2

    4 Anchovy Fillets, packed in salt

  • 3

    1 Tbsp Minced Garlic

  • 4

    1 Lb Linguine, cooked, drained

  • 5

    1/2 Cup White Wine

  • 6

    6 Oz Fresh Arugula, stemmed, washed

  • 7

    1 Cup Tomatoes, seeded, julienne

  • 8

    2 Tbsp Butter

  • 9

    To Taste Salt and Pepper

Garnish

  • 1

    As Needed Fresh Arugula

  • 2

    As Needed Tomatoes, julienne

Directions

Scallopini

  • 1

    Add mushrooms to hot water.

  • 2

    Let set until soft. Drain, reserving liquid.

  • 3

    Cut each duck breast in half; remove skin.

  • 4

    Slice each piece horizontally to create two very thin filets. Place each piece in between two sheets of plastic wrap.

  • 5

    Pound carefully with a meat mallet until very thin and even.

  • 6

    Season each piece with salt and pepper. Dredge in a mixture of half cornstarch and half flour; shake off excess.

  • 7

    Place duck breasts in a hot skillet with olive oil. Turn over when golden brown. Finish cooking until internal temperature reaches 160 degrees.

  • 8

    Remove duck from pan; drain on paper towels.

  • 9

    Return skillet to heat and add shallots, garlic, porcini mushrooms and thyme. Saute briefly.

  • 10

    Deglaze with 1 cup of reserved mushroom- flavored water.

  • 11

    Add veal stock and lemon juice; reduce by half.

  • 12

    Adjust seasoning. Remove from heat.

  • 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

  • 1

    In a hot pan, add olive oil, anchovies and garlic. Saute until anchovies melt into oil.

  • 2

    Add pasta; toss to coat with sauce. Add white wine; reduce briefly.

  • 3

    Finish pasta with arugula, tomatoes and butter.

  • 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

  • 1

    Place a 2-3 ounce portion of pasta on plate, including some tomatoes and arugula.

  • 2

    Lean duck scallops on mound of pasta.

  • 3

    Pour sauce around the front of the duck.

  • 4

    Garnish with additional arugula and tomatoes.