Sauteed unbanna duck breasts

4 Servings

Ingredients

Quantity Ingredient
4 Fresh ducks; 4.5 - 5 lbs
Salt & pepper to taste
1 quart Dry red wine
4 teaspoons Cooking oil
4 teaspoons Butter
8 teaspoons Chopped shallots
4 Golden delicious apples; peeled & sliced
24 Whole chestnuts; roasted, peeled & sliced
1½ cup Heavy cream
24 ounces (dry) hazelnut fettuccine (see recipe)
½ cup Softened butter

Directions

Remove duck breast from each duck carcass. Place skinless breast between folded sheet of aluminum foil,flatten breast w/ meat cleaver. Season w/ salt & pepper. Marinate duck breasts in red wine 25-30 min. Remove duck breasts from marinade, refrigerate until ready to be cooked. Heat cooking oil & butter in saute pan. When very hot,brown duck breasts on both sides.

Place browned duck breasts in 350 F oven just until pasta is done,3-6 min.

Remove most of cooking oil & butter mixture from pan. Add chopped shallots & saute 2-3 min. Add sliced apples & sliced chestnuts to pan,cook 3-4 min.

Add heavy cream,allow to simmer w/other ingredients 2-3 min. While this simmers,cook pasta in boiling salted water 3-4 min. Remove pasta from water,drain thoroughly,& toss w/softened butter. Place pasta in serving dish,remove duck breasts from oven,place on pasta. Top w/ sauce.

THE TRELLIS

DUKE OF GLOUCESTER ST.;WM'SBURG WINE:STAGS LEAP GAMAY BEAUJOLAIS From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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