Eider Duck a la Veneziana

fillet of eider duck breast (1 duck will serve 2 people)

2 medium onions, sliced

6 tablespoons olive oil

salt and pepper

There are only two tricks for this recipe. The first is the carving of the eider fillet. After removing the two filets from the eider breast, lay them on a cutting board and slice thin slices across the grain of the breast muscles. The other trick is to not overcook meat.

Saute sliced onions in olive oil at medium heat in a skillet until soft (about 10 minutes). Move onions to side of pan and add meat. Saute eider strips at medium/high heat until browned (2-3 minutes). Add salt and pepper to taste and serve.

Copyright 1998-2014 Stephen Ricciardelli