Duck Scallopine with Dried Cherries and Grappa

Categories: New | Text | Import

Serves: 1 Servings

Ingredients:

1 Magret Of Duck; Doublesided,
-about 1 pound
1/2 c Seasoned flour
4 tb Virgin olive oil
1/2 c Dried cherries
1/2 c Grappa
1/2 c Dry red wine
1/2 c Chicken stock
2 tb Unsalted butter
2 bn Chives; snipped, in 1"
-pieces

Instructions:
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, 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 on Mar 14, 1997

Recipe by: Molto Mario

Posted to EAT-L Digest by Bob & Carole Walberg
on Dec 1, 1997

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