Duck Breast Hazelnut

4 medium duck breasts, boneless

1/2 cup diced onion

1/2 cup shelled, finely chopped hazelnuts

3/4 cup all purpose flour, approximately

1/4 cup sweet sherry

1 cup prepared chicken broth

1/4 cup cooking oil, approximately

salt and pepper to taste

2 tablespoons chopped chives or green onions to garnish

Tenderize and flatten duck breasts by gently pounding with kitchen mallet made for this purpose. In a large pan, over medium heat, saute onions in two to three tablespoons oil. Once onions begin to slightly brown, remove from pan and set aside. Reduce heat to low and add remaining oil.

Flour duck breasts generously. Return heat to medium and saute floured duck breasts until evenly browned on both sides, two or three minutes per side.

Carefully add chicken broth first and then slowly pour in wine. Do not add any liquid containing alcohol into a hot pan first since alcohol can flame. Adding chicken broth first will prevent this.

Simmer breasts for about five minutes, add onions and hazelnuts and then turn breasts over and continue simmering until liquid is reduced by about half Season to taste with salt and pepper.

Using a fork, turn out duck breasts on a warm platter. Pour remaining sauce over breasts and garnish with chives or green onions.

Copyright 1998-2014 Stephen Ricciardelli