Duck scallopine with dried cherries and grappa

Yield: 1 Servings

Measure Ingredient
1 \N Magret Of Duck; Doublesided, about 1 pound
½ cup Seasoned flour
4 tablespoons Virgin olive oil
½ cup Dried cherries
½ cup Grappa
½ cup Dry red wine
½ cup Chicken stock
2 tablespoons Unsalted butter
2 bunches Chives; snipped, in 1\" 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 ¼ 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, about 6 to 7 minutes and flip duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage. Yield: 4 servings

By Sue <suechef@...> on Mar 14, 1997 Recipe by: Molto Mario

Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@...> on Dec 1, 1997

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