Holiday Entertaining 2000: Wild Kitchen


  Duck Schnitzel With Orange-Hazelnut Brown Butter and Arugula Salad

The Chef
PATRICIA YEO of AZ

Servings
Serves six.

Ingredients
Duck schnitzel:
6 duck-breast halves, skin removed
3 eggs, beaten
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 to 3 cups panko (available in Asian markets; fresh bread crumbs can be substituted)
6 tablespoons butter
3/4 cup canola oil

Orange-hazelnut brown butter:
1/2 cup butter
1/2 cup chopped hazelnuts, skin removed
1/2 cup orange juice
Zest of 1 orange
Salt and freshly ground black pepper

Note: Chicken or turkey breast may be substituted for the duck.

Cooking Instructions
Duck schnitzel:
Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep refrigerated until ready to use.

Mix together the eggs, grated cheese, parsley, salt, and pepper in a bowl. Add the panko to a food processor and pulse two or three times. Put the crushed crumbs in a large, deep bowl. Just before serving, remove duck from plastic. Season with pepper. Dip the breast into the egg mixture. Transfer to the bowl with the panko, gently pressing so that the crumbs adhere to the breast. Remove and shake gently to release any loose crumbs. Repeat with remaining breasts. (The breaded breast can be placed on a cookie sheet for up to 10 minutes -- after that the breading becomes soggy and will not crisp up as well.)

In a large sauté pan over high heat, add 1 tablespoon butter and 2 tablespoons canola oil until the butter starts to sizzle and brown slightly. Cook each breast individually until golden brown (about 2 to 3 minutes on each side). Remove the cooked breast and place on a cookie sheet lined with paper towels. Keep warm while the remaining breasts are cooked.

Orange-hazelnut brown butter:
Place a sauté pan over high heat, add butter, and heat until it bubbles and the milk solids start to turn golden brown. Add the hazelnuts; cook until they are slightly toasted, about 30 seconds. Remove from heat, add the orange juice and zest, and swirl the pan around until the mixture emulsifies. Season to taste with salt and pepper.

Place a schnitzel on each heated plate, pour the orange-hazelnut brown butter sauce over the schnitzel, and serve immediately with arugula-and-watercress salad on the side.

Best With
Yeo's Arugula Salad.




 
 
   
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