From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 2 duck breasts
  • Salt and pepper to taste
  • 1 eggplant, cut into 3/4-inch slices
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 2 red bell peppers, julienned
  • 2 onions, sliced
  • 2 tablespoons olive oil
  • 3 ounces port
  • 1 cup duck or veal stock
  • Chopped fresh basil to taste
  • 1/2 cup pitted nicoise olives


*  Rinse the duck and pat dry.  Season with the salt and pepper.

*  Coat the sliced eggplant lightly with the flour.  Fry in the 1 tablespoon olive oil in a skillet until cooked through; drain.  Remove to a platter; keep warm.

*  Combine the red peppers, onions and 2 tablespoons olive oil in a saucepan.  Cook, covered, over low heat until the vegetables are tender but not brown.  Remove from heat; keep warm.

*  Saute the duck skin side down in a skillet until crispy; turn the duck.  Saute for 3 to 4 minutes or until the duck is cooked through.  Remove the duck to a platter.  Drain the pan drippings from the skillet.  Add the port, stirring to deglaze the skillet.  Stir in the stock.

*  Cook until the liquid is reduced to 1/2, stirring constantly.

*  Strain the sauce into a bowl; stir in the basil and olives.

*  Cut the duck into thin slices.  Arrange the eggplant in the centers of 4 plates.  Spoon the red pepper mixture over the eggplant.  Fan the sliced duck over the top.  Drizzle the olive and basil sauce around the outer edge of the plates.


Join the Discussion
comments powered by Disqus