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