Duck Breast Scaloppine

• 1 cup buckwheat flour
• 4 tablespoons honey
• 4 boneless skinless duck breasts
• 4 cups cooked brown rice
• 1 cup buttermilk (or soy equivalent)

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.

buckwheat flour, honey, duck breasts, brown rice, buttermilk

Taken from www.food.com/recipe/duck-breast-scaloppine-93821 (may not work)