Recipe - Sauteed Unbanna Duck Breasts

4 Fresh ducks; 4.5 5 lbs
Salt & pepper to taste
1 qt Dry red wine
4 teaspoon Cooking oil
4 teaspoon Butter
8 teaspoon Chopped shallots
4 Golden delicious apples;
peeled & cut or sliced up
24 Whole chestnuts; roasted,
peeled & cut or sliced up
1 One half cup Heavy cream
24 ounce (dry) hazelnut fettuccine
(see recipe)
One half cup Softened butter

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 2530 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,36 min.
Remove most of cooking oil & butter mixture from pan. Add chopped shallots
& saute 23 min. Add cut or sliced up apples & cut or sliced up chestnuts to pan,cook 34 min.
Add heavy cream,allow to simmer w/other ingredients 23 min. While this
simmers,cook pasta in boiling salted water 34 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, http://www.erols.com/hosey.