Duck Scallopine with Dried Cherries and Grappa
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Ingredients
| 1 (1 lb.) | magret of duck, double-sided | | 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 |
1 Recipe Reviews
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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.
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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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