Duck Parmigiana and Olives
- Preparation : 40 minutes
- Cooking : 45 minutes
- Portions : 4 to 6
- 4 Brome Lake duck breasts
- Olive oil
- 3 garlic cloves, minced
- 1 796-ml can diced tomatoes
- 500 ml (2 cups) pitted black and green olives, sliced
- Salt and pepper
- 3 eggs, well beaten
- Regular or Panko breadcrumbs (or a half/half mixture)
- Grapeseed oil
- 1 approx. 30-g ball of fresh mozzarella, sliced into 8 slices
- 1 lemon, quartered
- Fresh grated parmesan cheese
In a medium shallow skillet, sauté the garlic in olive oil for 2 to 3 minutes over medium-high heat. Add the diced tomatoes and the sliced olives, then season with salt and pepper. Mix and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
In the meantime, remove the skin from the duck breasts and cut each one in half horizontally. Flatten them slightly, if desired, between sheets of parchment paper using a flat mallet.
Dip the duck escalopes in the egg mixture and then in the breadcrumbs. Fry 2 to 3 at a time in a large preheated skillet with a good amount of grape seed oil. Fry over medium-high heat for about 3 minutes on each side. Set aside on a large plate covered with a sheet of aluminum foil.
Just before serving, in the centre of each escalope, place a bit of the olive sauce and a slice of mozzarella. Place the escalopes under the broiler for a few minutes to melt the cheese. Serve immediately with lemon wedges and freshly grated parmesan cheese and serve with pasta garnished with olive sauce and a salad of your choice.