CWG Duck Scallopini a crop

Duck Scallopini

Start by brining* and tenderizing** in the morning:

4 skinned, boned duck breasts

Rest of Ingredients:
1/2 cup all-purpose flour

1/2 tsp salt

1/2 tablespoon each coarsely ground black pepper, paprika, Italian seasoning

3 tablespoons butter

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup yellow onion, minced

2 tablespoons capers, drained and rinsed

1/3 cup chicken broth

1 tablespoon lemon juice

1 cup asparagus tips, blanched and cooled

1 cup mushrooms, thinly sliced

zest of 1 lemon (outside yellow part only)

2/3 cup tomato, seeded and diced

1/4 cup shaved Parmesan cheese


In zip-lock, combine flour with salt, black pepper, paprika, and Italian seasoning. Drop duck into bag with flour mix. Shake to cover duck. Remove from bag and shake off excess.

Heat butter and oil in a large skillet over medium heat.

Add duck and lightly brown on both sides.

Remove duck when brown and keep warm. Do not over cook.

Add garlic, onion, capers, chicken broth, and lemon juice to skillet.

Then add asparagus and mushrooms, and cook for 2-3 minutes.

Add lemon zest and tomato.

If desired, whisk in additional chilled butter for a creamier sauce.

Arrange duck on plates and spoon sauce over. Top with Parmesan cheese.

Serve with rice or pasta.


*BRINE: Dissolve 1/4 course sea salt – 1/8 cup brown sugar (or 1 T granulated sugar) in 1 cup warm water in a large bowl. Fill the bowl with cold water, leaving enough room to add duck. Put in refrigerator for 4 -8 hours. Remove from brine and rinse and pat dry.

**TENDERIZE: Place duck breast inside a zip-lock bag. Do not zip all the way closed. Using the flat side of a mallet or a heavy skillet, pound the meat until it is about l/4-inch thick. Yes it may break up a bit, but it will hold together enough.

Cut each breast in half.