Recipe by Split Reed Chef, Kristy Crabtree

Serves 2-4

Preparation: 15 minutes

Cook Time: 30 minutes

Ingredients

  • 4 skinless boneless duck breasts

  • 1 medium white onion, thinly sliced

  • 1 clove garlic, minced

  • Kosher salt and black pepper

  • ½ cup all-purpose flour

  • 4 tbsp unsalted butter, divided

  • ¾ cup red wine, cabernet or merlot

  • ½ cup low-sodium chicken stock

  • 1 cup fresh blackberries, washed

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Directions

  • Heat a skillet over low heat and add 2 tablespoons butter. Add the sliced onions and garlic cooking until softened, about 10 minutes. Remove from skillet and set aside.

  • Place the duck breasts between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Season generously with salt and pepper. Lightly dredge the duck breasts in flour shaking off excess.

  • Heat a skillet over medium heat and add the remaining butter. When the oil is hot, add the duck to the skillet. Cook the duck until golden brown, about 2-3 minutes per side. Stir in the red wine, chicken stock, and blackberries. Reduce the heat to low and cook until the sauce is reduced by half, about 10-12 minutes. Add the onions to the top of the duck and serve immediately.

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