Sautéed Duck Breasts with Eggplant and Olive-Basil Sauce Recipe - Beliefnet
Bring your loved ones together with this terrific dish
Ingredients
- 2 duck breasts
- Salt and pepper to taste
- 1 eggplant, cut into 3/4-inch slices
- 1/4 cup flour
- 1 tablespoon olive oil
- 2 red bell peppers, julienned
- 2 onions, sliced
- 2 tablespoons olive oil
- 3 ounces port
- 1 cup duck or veal stock
- Chopped fresh basil to taste
- 1/2 cup pitted nicoise olives
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