Duck scallopine with dried cherries and grappa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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