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Peking Duck and Scallion Frittata




Source of Recipe


Rocco DiSpirito


List of Ingredients




White Peking duck breast, skin on, fat trimmed
2 scallions, cut into 2-inch strips
1 shallot, minced
2 tablespoons olive oil
2 teaspoons salt
6 cranks fresh ground pepper
12 eggs
1 tablespoon soy sauce
1 tablespoon mirin


Recipe



n a medium saut� pan over high heat, sear duck on both sides until skin is crispy. Shred duck with a fork and set aside.

In an omelette pan over medium high heat, saut� shallots and scallions in oil until soft, about 5 minutes. Add duck and cilantro. Sprinkle all with 1 teaspoon of salt and 2 cranks for fresh ground pepper. Mix eggs with remaining salt and pepper and soy sauce and mirin.

Pour egg mixture over vegetables and duck. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.

Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.

Yield: 8 servings