Baked Eggplant Stuffed Caprese Duck Breast

Baked eggplant stuffed caprese duck breast

Ingredients

  • 2

    Salt and Coarse Pepper, as needed

  • 3

    1/2 lb. Pancetta, sliced

  • 4

    1 small Eggplant, peeled and sliced into 1/4" thick rounds

  • 5

    2 Eggs, beaten

  • 6

    1/2 cup Flour

  • 7

    1/2 cup Seasoned Bread Crumbs

  • 8

    1/4 cup Grated Parmesan Cheese

  • 9

    1/2 cup - 1 cup Cooking Oil

  • 10

    4 oz. Fresh Mozzarella, sliced


  • 11

    8 large Basil Leaves

  • 12

    1 large Ripe Tomato, cubed

  • 13

    2 Tbsp. Olive Oil

  • 14

    2 Tbsp. Balsamic Vinegar

Directions

  • 1

    Heat a nonstick skillet to medium-low. Score the duck skin with a knife by making cuts diagonally across the duck breast skin about 1/4" apart being careful not to pierce the meat. Score in the opposite direction to form a crosshatch pattern.

  • 2

    Pat duck breast dry with paper towel and then season with salt and pepper.

  • 3

    Place skin-side down in skillet and cook for approximately 8 minutes to render the fat.

  • 4

    Flip breast over and cook for about 4 minutes.

  • 5

    Remove from pan and let rest. Reserve fat in skillet.

  • 6

    Cube pancetta into 1/2" to 1" pieces. In same skillet, sauté pancetta on medium heat until crispy. Remove and cover until ready to use. Reserve fat in skillet.

  • 7

    Peel and slice eggplant.

  • 8

    Place beaten eggs in small bowl. Place flour, crumbs and cheese in separate bowl; mix.

  • 9

    Heat about 1/2 cup oil over medium-high in the same skillet with reserved fat. Dredge eggplant rounds in egg, then in flour/crumb mixture. Make sure to coat both sides well.

  • 10

    Place in skillet and fry until brown; flip and brown other side. Season with salt and pepper to taste. Place on paper towel to absorb excess oil (approximately 1 1/2 to 2 minutes on each side).

  • 11

    Any leftover fried eggplant can be used in another dish or frozen.

  • 12

    Slice each duck breast in half (lengthwise), leaving one end attached (like a butterfly cut). Stuff duck with approximately 4 pieces of fried eggplant across inside of duck. Top with mozzarella cheese. Top with 2 basil leaves. Bake in oven preheated to 350°F for 5-7 minutes or until internal temperature of duck breast reaches 155°F.

  • 13

    In a small bowl, add tomatoes, 6 basil leaves (chopped), olive oil and vinegar. Season with salt and pepper; toss.

  • 14

    Remove duck from oven. Top with tomato salad and chopped pancetta, and serve.

Duck breast, eggplant, mozzarella and basil are baked together and topped with a tomato salad and chopped pancetta to form an elegant main dish.

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Prep Time: 30 min
Cook Time: 60 min
Ready Time: 2 Hours
Servings: 4