• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Muscovy Duck W/red Wine

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 Muscovy duck breasts; boned,
  • -& skinned
  • 24 Fresh sage leaves
  • 6 sl Prosciutto or Westphalian
  • -ham
  • 2 Eggs
  • 2/3 ts Clarified butter
  • 1/2 c Balsamic vinegar
  • 3 c Dry red wine
  • Salt & fresh black pepper
  • Fired sage leaves (see
  • -recipe)
  • Candied shallots (see
  • -recipe)


Trim duck breasts of all shiny sinew. Butterfly each breasts:lay it flat on
a cutting board, cut almost in half lengthwise, leaving the far edge
attached. Open butterflied breast like a book, spread it on sheet of waxed
paper. Place four sage leaves on top of breast and cover with a slice of
prosciutto. Place another sheet of waxed paper on top, usinga scaloppine
pounder or the flat side of cleaver, flatten the breast to the thickness of
a veal scaloppinni. Note: it is best to pound the duck with glancing
blowsthe idea here is to strech the meat not crush it. Beat eggs with 1
tsp. water until very smooth. Heat butter in large saute pan over high
heat. When butter just begins to smoke, dip each flattened duck breast in
egg batter, place it, ham side down, in pan. saute 2 min.; turn breast and
saute 1 min. keep warm. Prepare the sauce: Add the vinegar and wine to the
pan, and boil rapidly over high heat until the original volume of the
liquid is reduced by two-thirds. Season lightly with salt and pepper Place
the duck breasts on warmed dinner plates, over each spoon 2-3 tbs. of
sauce. Garnish the duck with the vegetables below and serve at once.




 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?