Duck Scallopine With Dried Cherries And Grappa

Recipe Ingredients

1		Magret of duck - double sided, about 1 pound
1/2 cup	31g / 1.1oz	Seasoned flour
4 tablespoons	60ml	Virgin olive oil
1/2 cup	31g / 1.1oz	Dried cherries
1/2 cup	118ml	Grappa
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Unsalted butter
2		Chives - snipped, in 1" pieces

Recipe 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.

Source:
Molto Mario

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