Muscovy Duck W/red Wine
| Yield: | 6 Servings |
| Categories: | Poultry |
| 6 | Muscovy duck breasts; boned, & skinned | |
| 24 | Fresh sage leaves | |
| 6 | sl | Prosciutto or Westphalian ham |
| 2 | Eggs | |
| 2/3 | ts | Clarified butter |
| 1/2 | c | Balsamic vinegar |
| 3 | c | Dry red wine |
| Salt & fresh black pepper | ||
| Fired sage leaves (see recipe) | ||
| Candied shallots (see recipe) |
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