Recipe Details

Summary

Name: Duck Scallopine With Dried Cherries And Grappa

Category: Italian

1 magret of duck, double−sided (approximately 1 lb.)

1/2 cup seasoned flour

4 tbsp. virgin olive oil

1/2 cup dried cherries

1/2 cup grappa

1/2 cup dry red wine

1/2 cup chicken stock

2 tbsp. unsalted butter

2 bunches chives, snipped into 1−inch pieces

Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias

until there are six pieces from each breast. Pound each piece to 1/4−inch

thick with a meat mallet and dredge in seasoned flour.

In a 12− to 14−inch saute pan, heat oil until smoking. Add duck pieces and

saute until golden−brown, without turning. Add cherries, grappa, wine, stock

and butter and bring to a boil. Reduce by half, 6 to 7 minutes, and flip

duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with

braised red cabbage