Wild Duck Scaloppine

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Wild Duck Scaloppine

Postby O'Mordha » Wed Dec 17, 2008 10:37 am

Scaloppine is a traditional Italian dish that typically consists of thinly sliced veal or chicken (as opposed to duck) that is then dredged in flour, sautéed, then heated and served with either a wine/tomato sauce or a piccata sauce, which denotes a caper and lemon sauce. I paraphrased that a bit, so don't think I made all that up on my own. Anyway, this recipe calls for a sauce that is more along the lines both the traditional piccata and the tomato/wine sauce. Regardless, this recipe boasts massive flavors that are both sweet and tangy... the capers and Italian seasoning create a stunning aroma and succulent flavor that is unique and unlike anything I've ever tasted before... This is a magnificent recipe for those weary about trying wild game and even the seasoned veteran hunters that want to try something new for a change. I give it 4 stars out of 4 and can almost guarantee your personal enjoyment of such a dish as long as it is prepared correctly. I paired it up with a fine Cabernet Sauvignon, which really balanced out the flavors and complimented this dish quite well. The green onion is just an obsession of mine. Anyway, without further ado...

Image

Wild Duck Scaloppine

3 servings

6 duck breast halves, skin removed
salt and coarsely ground black pepper
2/3 cup all purpose flour
6 tablespoons butter, divided in half
2 tablespoons olive oil
2 tablespoons FRESH lemon juice, don't go lazy here.
3 cloves garlic, minced
1/4 cup dry red wine (Preferably a dry Marsala)
1/4 cup beef broth
2 cups mushrooms, thinly sliced
1 tablespoon capers, rinsed and drained (If you enjoy capers like I do, then feel free to add more)
1 teaspoon Italian seasoning (or substitute fresh herbs)
1 cup tomato, seeded, peeled and diced
warm, cooked pasta
shredded Parmesan cheese


Instructions

Place duck breasts between a zipper-lock bag and pound lightly until each piece is approximately 1/8-inch thick. Season with salt and pepper and press seasoning into the meat. Place flour in a shallow dish and dredge seasoned duck lightly in flour.

Heat half of the butter with the olive oil in a large skillet over medium-high heat. Add duck, a few pieces at a time, browning evenly on both sides – about 1 minute per side. DO NOT OVERCOOK THE DUCK. You want the meat to be pink on the inside in order to avoid chewiness. When cooked, transfer to a plate with paper towels to drain. Cover with foil and keep warm.

When all duck is browned, add lemon juice, garlic, wine and broth to pan. Stir to scrape bits and add mushroom, capers and Italian seasoning. Cook until liquid is reduced to 1/3 cup. Stir in remaining butter until melted. Stir in tomato.

Mound pasta on plates, arrange cooked duck over pasta and spoon sauce over. Top with Parmesan cheese.

Image

*Credit is due to the gentleman at "huntfishcook.com" for creating this recipe*
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O'Mordha
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Postby Skillet » Thu Dec 18, 2008 9:18 pm

I tried this recipe this evening. It was absolutely fabulous! Couple of things worth mentioning;
Due to dietery restrictions, I needed to eliminate as much saturated fat as possible. So I prepped it with the recomended amount of olive oil, but replaced the butter with can't believe it's not butter, and only used two tablespoons. It was still delicious. Let's face it. fat tastes great, so I'm sure the use of the butter will knock it out of the park.

The other thing worth mentioning. While prepping the sauce, I felt there wasn't enough for six breasts so I increased ingredients by about a third. Still not enough. I recommend doubling the sauce ingredients for six breast halves. Maybe reason can comment on this.

A definite must keep.
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Postby Huntin G » Mon Dec 22, 2008 1:59 pm

Reason,
Thank you for the recipe. Just made it over the wekend. It was super tasty also very easy. Highy recommend other to try.
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Postby O'Mordha » Tue Dec 23, 2008 10:31 am

Glad you guys tried it!!!

It was an instant favorite for me! My wife loved it as well, and prior to cooking it she gave the, "Not duck again" look. Haha!

As for the sauce, yeah, definitely double or triple it... the original recipe said that this meal would serve 4-6... I reduced it two 3, primarily because of the lack of sauce. So yeah, thanks for mentioning that Skillet, IMHO you can't have enough of the sauce.
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Postby cambrandt » Fri Jan 16, 2009 12:37 pm

I gave this a run and it turned out very nicely even though I don't think I pounded the duck breasts flat enough.

Thanks for posting it!
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