Duck Scallopine with Dried Cherries and Grappa
Duck Scallopine with Dried Cherries and Grapp From preparation to the plate, this recipe takes about 30 minutes.
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.