Instructions: Cut double breast into 2 single breasts. Slice each single breast across the grain into 6 equal pieces. Using a meat mallet or heavy cleaver, pound each piece into "scallopine" 1/8-inch-thick and about 4 inches across. Season scallopine and dust with flour.

In a 12- to 14-inch skillet, heat olive oil until smoking. Place 6 pieces in skillet and cook until dark golden brown (about 2 minutes). Turn pieces over and cook until brown (about 1 minute). Remove and set aside on plate.

Repeat with remaining 6 pieces and remove to same plate. Drain oil and add apple slices. Cook until softened and light brown (about 1 minute). Add wine and chicken stock and bring to a boil. Place duck pieces into the stock and add cold butter. Simmer 10 minutes until all the duck is heated through. Sprinkle with chives and serve with Sauteed Chinese Eggplant as accompaniment.

This recipe yields 4 main course servings.

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