Duck Scaloppine

There are many versions of the classic Italian Scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteed with wine, chicken, beef or veal stock and a handful of other ingredients.  The key is to watch the cooking time.  Sliced thinly, your duck will overcook in a heartbeat.  Use this recipe with any duck breasts.  The number of duck breasts required will depend on the duck.  Figure on the breast halves from 2 – 3 teal or 1 mallard per person.

Duck Scaloppine


  • 8 – 12 duck breast halves skin removed
  • salt and coarsely ground black pepper
  • 2/3 cup all purpose flour
  • 6 tablespoons butter divided in half
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice preferably freshly squeezed
  • 3 cloves garlic minced
  • 1/4 cup dry red wine
  • 1/4 cup beef broth
  • 2 cups mushrooms thinly sliced
  • 1 tablespoon capers rinsed and drained
  • 1 teaspoon Italian seasoning or substitute fresh herbs
  • 1 cup tomato seeded, peeled and diced
  • warm cooked pasta
  • shredded Parmesan cheese


  • Place duck breasts between a zipper-lock bag and pound lightly until each piece is approximately 1/8-inch thick. Season with salt and pepper. Place flour in a shallow dish and dredge seasoned duck lightly in flour.
  • Heat half of the butter with the olive oil in a large skillet over medium-high heat. Add duck, a few pieces at a time, browning evenly on both sides – about 1 minute per side. When cooked, transfer to a plate with paper towels to drain. Cover with foil and keep warm.
  • When all duck is browned, add lemon juice, garlic, wine and broth to pan. Stir to scrape bits and add mushroom, capers and Italian seasoning. Cook until liquid is reduced to 1/3 cup. Stir in remaining butter until melted. Stir in tomato.
  • Mound pasta on plates, arrange cooked duck over pasta and spoon sauce over. Top with Parmesan cheese.

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