From: Food and beverage director Kevin O'Brien, Salina Country Club, Salina, Kansas. Yield: 6 servings.
1-1/2 cups dried porcini mushrooms
2 cups hot water
3 8 oz. Maple Leaf Farms Boneless Duckling Breast
to taste, salt and pepper
as needed, flour and cornstarch mixture
3 Tbsp. olive oil
1/4 cup shallots, minced
1 Tbsp. garlic, minced
1 Tbsp. dry thyme
2 cups veal stock
2 Tbsp. lemon juice
1/2 cup butter (cold, small chunks)
Pasta Arugula:
2 Tbsp. olive oil
4 anchovy fillets, packed in salt
1 Tbsp. garlic, minced
1 lb. linguini, cooked and drained
1/2 cup white wine
6 oz. fresh arugula, stemmed and washed
1 cup tomatoes, seeded, julienne
2 Tbsp. butter
to taste, salt and pepper
as needed for garnish, fresh arugula
as needed for garnish, tomatoes, julienne
For duckling scallopine: Add mushrooms to water. Let set until soft. Drain; reserve liquid. Cut each duckling breast in half; remove skin. Slice each piece horizontally to create two very thin fillets. Place each piece between two sheets of plastic wrap. Pound carefully with meat mallet until very thin and even. Season each piece with salt and pepper. Dredge in mixture of half cornstarch and half flour; shake off excess. Place duckling breasts in hot skillet with olive oil. Turn over when golden brown. Finish cooking until internal temperature reaches 160°F. Remove duckling from pan; drain on paper towels. Return skillet to heat and add shallots, garlic, porcini mushrooms and thyme. Saute briefly. Deglaze with 1 cup reserved mushroom-flavored water. Add veal stock and lemon juice; reduce by 1/2. Adjust seasoning. Remove from heat. Add cold butter a little at a time. Continue adding butter while stirring until it is all incorporated and sauce is thickened.
For pasta arugula: In hot pan, add olive oil, anchovies and garlic. Saute until anchovies melt into oil. Add pasta; toss to coat with sauce. Add white wine; reduce briefly. Finish pasta with arugula, tomatoes and butter. Continue to toss pasta in pan until all butter is melted and arugula is slightly wilted. Adjust seasoning.
To serve: Place 2-3 oz. portion of pasta on plate, including tomatoes and arugula. Lean duckling scallops on mound of pasta. Pour sauce around the front of the duck. Garnish with additional arugula and tomatoes.