INGREDIENTS

INSTRUCTIONS

Trim duck breasts of all shiny sinew. Butterfly each breasts:lay it flat on
a cutting board, cut almost in half lengthwise, leaving the far edge
attached. Open butterflied breast like a book, spread it on sheet of waxed
paper. Place four sage leaves on top of breast and cover with a slice of
prosciutto. Place another sheet of waxed paper on top, usinga scaloppine
pounder or the flat side of cleaver, flatten the breast to the thickness of
a veal scaloppinni. Note: it is best to pound the duck with glancing
blows--the idea here is to strech the meat not crush it. Beat eggs with 1
tsp. water until very smooth. Heat butter in large saute pan over high
heat. When butter just begins to smoke, dip each flattened duck breast in
egg batter, place it, ham side down, in pan. saute 2 min.; turn breast and
saute 1 min. keep warm. Prepare the sauce: Add the vinegar and wine to the
pan, and boil rapidly over high heat until the original volume of the
liquid is reduced by two-thirds. Season lightly with salt and pepper Place
the duck breasts on warmed dinner plates, over each spoon 2-3 tbs. of
sauce. Garnish the duck with the vegetables below and serve at once.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE, WINE:
TAURASI 1973 (MASTROBERARDINO)
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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