INGREDIENTS:
TO PREPARE:
* 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.
SERVES: 4
- 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
TO PREPARE:
* 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.
SERVES: 4
