Duck Scallopine with Dried Cherries and Grappa
by Kathleen Morrison
Servings: 4 servings
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
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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1 Recipe Reviews
einar
reviewed Duck Scallopine with Dried Cherries and Grappa
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.
