4 servings
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 sauté pan, heat oil until smoking. Add duck pieces and sauté 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.
duck scallopine
einar reviewed Duck Scallopine with Dried Cherries and Grappa on January 14, 2005
It was a little on the bitter side. I thought that the Grappa and dried cherries would make it sweeter but it did not help this recipe much.
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 sauté pan, heat oil until smoking. Add duck pieces and sauté 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.
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duck scallopine