Duck Breast Scaloppine

READY IN: 50mins
Recipe by Kristen in Chicago

This is a favorite of my families. I tweaked it a bit so it would conform to the contest regulations, but it is basically the same recipe. Hope you enjoy it.

Top Review by Rita1652

I seasoned the chicken breast with garlic powder and pepper and I sliced and did not pound the chicken, If you use duck I don`t see any reason to tenderize it for they are very tender as were these chicken breasts. This is not an eye appealing meal at all. I do understand that these ingredients had to be used for the contest. I suggest using an all purpose flour with the buckwheat(The dark color of buckwheat made it look like dirt on the breasts). The honey, buttermilk (which could be cut back by 1/2) or the buchwheat gave the breasts a gooey not appetizing texture. The breasts did come out vey tender but when the family saw it they did not want it. I ended up washing off the coating slicing and tossing it into the rice with a cup of corn for color. Sorry I can`t give this a higher rating but it just didn`t work for the family and myself. I can see if maybe you marinade the breasts in the buttermilk drain of excess then dust in a seasoned buckwheat/flour mixture place into a prepared oiled pan and then drizzle honey over it using as a glaze. I`m having a hard time with the rating and I`m very sorry for the 2 stars But it`s 2 stars because I did manage to mix it into a meal that the family ended up eating not knowing it was the same as they just didn`t want.

Ingredients Nutrition


  1. Pound boneless skinless duck breasts until very thin.
  2. Spread 1 T of honey on each breast.
  3. Dip duck breasts into buttermilk and then the buckwheat flour.
  4. Bake in 350 degree oven for 30 minutes, or until breasts are cooked through.
  5. Serve over 1 cup of brown rice.
  6. Steamed veggies go well with this dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a