Duck Scallopine With Dried Cherries And Grappa
Ingredients:
1 magret of duck, double−sided (approximately 1 lb.)
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
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, 6 to 7 minutes, and flip duck pieces over.
Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.
B-man
