Baked Eggplant Stuffed Caprese Duck Breast

2015 Recipe Contest 1st Runner Up, Linda Bonwill, Englewood, FL
Duck breast, eggplant, mozzarella and basil are baked together and topped with a tomato salad and chopped pancetta to form an elegant main dish.


Prep Time {30 min}

Cook Time {36 min}

Serving Size {4 servings}


2 (7.5 oz.) Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breasts

Salt and Coarse Pepper, as needed

1/2 lb. Pancetta, sliced

1 small Eggplant, peeled and sliced into 1/4" thick rounds

2 Eggs, beaten

1/2 cup Flour

1/2 cup Seasoned Bread Crumbs

1/4 cup Grated Parmesan Cheese

1/2 cup - 1 cup Cooking Oil

4 oz. Fresh Mozzarella, sliced

8 large Basil Leaves

1 large Ripe Tomato, cubed

2 Tbsp. Olive Oil

2 Tbsp. Balsamic Vinegar


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1. Heat a nonstick skillet to medium-low. Score the duck skin with a knife by making cuts diagonally across the duck breast skin about 1/4" apart being careful not to pierce the meat. Score in the opposite direction to form a crosshatch pattern. Pat duck breast dry with paper towel and then season with salt and pepper. Place skin-side down in skillet and cook for approximately 8 minutes to render the fat. Flip breast over and cook for about 4 minutes. Remove from pan and let rest. Reserve fat in skillet.

2. Cube pancetta into 1/2" to 1" pieces. In same skillet, sauté pancetta on medium heat until crispy. Remove and cover until ready to use. Reserve fat in skillet.

3. Peel and slice eggplant.

4. Place beaten eggs in small bowl. Place flour, crumbs and cheese in separate bowl; mix.

5. Heat about 1/2 cup oil over medium-high in the same skillet with reserved fat. Dredge eggplant rounds in egg, then in flour/crumb mixture. Make sure to coat both sides well. Place in skillet and fry until brown; flip and brown other side. Season with salt and pepper to taste. Place on paper towel to absorb excess oil (approximately 1 1/2 to 2 minutes on each side). Any leftover fried eggplant can be used in another dish or frozen.

6. Slice each duck breast in half (lengthwise), leaving one end attached (like a butterfly cut). Stuff duck with approximately 4 pieces of fried eggplant across inside of duck. Top with mozzarella cheese. Top with 2 basil leaves. Bake in oven preheated to 350°F for 5-7 minutes or until internal temperature of duck breast reaches 155°F.

7. In a small bowl, add tomatoes, 6 basil leaves (chopped), olive oil and vinegar. Season with salt and pepper; toss.

8. Remove duck from oven. Top with tomato salad and chopped pancetta, and serve.

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