Recipes > Main Dish > Baked Eggplant Stuffed Caprese Duck Breast

Baked Eggplant Stuffed Caprese Duck Breast

Name: Baked Eggplant Stuffed Caprese Duck Breast
Total time: 120 min
Cuisine: Europe
Ingredients: 2 Maple Leaf Farms Roasted Garlic Duck Breasts; Salt and Coarse Pepper, as needed; 1 small Eggplant, peeled and sliced into 1/4" thick rounds; 2 Eggs, beaten; 1/2 cup Flour; 1/2 cup Seasoned Bread Crumbs; 1/4 cup Grated Parmesan Cheese; 1/2 cup - 1 cup Cooking Oil; 4 oz Fresh Mozzarella, sliced; 8 large Basil Leaves; 1/2 lb Pancetta, sliced; 1 large Ripe Tomato, cubed; 2 Tbsp Olive Oil; 2 Tbsp Balsamic Vinegar

Tender duck breast stuffed with breaded eggplant, mozzarella, and basil topped with a tomato salad and pancetta create this elegant main dish bursting with rich fresh flavors.

Ingredients

Stuffed Duck Breast

2 Maple Leaf Farms Roasted Garlic Duck Breasts
Salt and Coarse Pepper, as needed
1 small Eggplant, peeled and sliced into 1/4" thick rounds
2 Eggs, beaten
1/2 cup Flour
1/2 cup Seasoned Bread Crumbs
1/4 cup Grated Parmesan Cheese
1/2 cup - 1 cup Cooking Oil
4 oz Fresh Mozzarella, sliced
8 large Basil Leaves

Topping

1/2 lb Pancetta, sliced
1 large Ripe Tomato, cubed
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar

Directions

Stuffed Duck Breast

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.
2
Pat duck breast dry with paper towel and then season with salt and pepper.
3
Place skin-side down in skillet and cook for approximately 8 minutes to render the fat. Flip breast over and cook for about 4 minutes. Remove from pan and let rest. Reserve fat in skillet.
4
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.
5
Peel and slice eggplant.
6
Place beaten eggs in small bowl. Place flour, crumbs and cheese in separate bowl; mix.
7
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.
8
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).
9
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.

Topping

1
In a small bowl, add tomatoes, 6 basil leaves (chopped), olive oil and balsamic vinegar. Season with salt and pepper; toss.
2
Remove duck from oven. Top with tomato salad and chopped pancetta.