PETTI di ANATRA RIPIENI

(Stuffed Duck Breasts)

INGREDIENTS (Stuffing)

1/4 Lb. Prosciutto - chopped fine
1/4 Lb. Pancetta - Chopped fine
1 1/2 Cups Bread crumbs
1/4 Cup Parsley - Italian flat, chopped
1/4 Med. Onion - white & chopped fine
2 Tbl. Extra Virgin Olive Oil
QB   Salt & Pepper

INGREDIENTS (Sauce)

1/2 Cup Above Stuffing mix
1 Cup Olives - black & pitted
1/3 Cup Mustard - gray poupon
1/4 Cup Parsley - Italian, chopped
1/4 Cup Vinegar - Balsamic
1 Cup Chicken Stock
1 Cup Wine - Red

PREPARING THE DUCK BREASTS

Remove the skin from the breasts.  Put all of the breast into a stainless steel or ceramic bowl.  To this add 2 cups of red wine, 2 cups water, 1 cup Balsamic vinegar, Salt,  and pepper.  Allow the duck breasts to marinate for about 3 hours in this mixture.

At the end of this time, remove the breast from the marinade (discard the marinade), and pat them dry.  Using a very sharp boning knife, cut a pocket into each breasts along the long side. Place on a dish while preparing the stuffing.

PREPARING THE STUFFED DUCK BREASTS

Mix all of the Stuffing ingredients together in a mixing bowl.  Stuff each breast using a pastry bag or a zip lock bag from which you have removed a corner.  Seal the cut in each breast with a toothpick.  Place the breasts on a flat plate, and brush both sides of each with a mixture of 1 cup mustard to 1/4 cup Balsamic vinegar.

PREPARING THE SAUCE

Place all of the 1/2 cup of Stuffing Mix listed above into a sauce pan to which a small amount of olive oil has been added. Cook over medium heat for about 1 minute, then add the rest of the ingredients listed for the Sauce.  Cook on medium high for about 2 minutes then remove from the heat and let cool.

PREPARING THE DISH

Return the sauce to the stove top and heat over low heat.  Put the duck breast on a broiling pan and broil about 4 inches from the element or flame.  Three minutes on the first side and  five on the other should result in  a crisp medium rare finished breast.

While the breasts are cooking, put sauce onto each plate.  Place the sauce in the center, making a 6-7 inch pool of sauce into which a breast will be placed at the end of the cooking time. 

Serve the duck as soon as it come out of the oven.


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Last updated on:  06/03/99 12:51:06 AM