Duck Scaloppine with Dried Cherries and Grappa

Name: Duck Scaloppine with Dried Cherries and Grappa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock; 59 milliliters dried cherries; 118 milliliters dry red wine; 680 grams whole magret duck breast (about , split; 118 milliliters all-purpose flour; 118 milliliters grappa; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground black pepper; 1 bunch scallions, thinly sliced on the diagonal; 2 Tbsps unsalted butter

Duck Scaloppine with Dried Cherries and Grapp A mixture of flour, grappa, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. If you like this recipe, you might also like recipes such as Duck Scaloppine with Dried Cherries and Grappa, Duck with Dried Cherries and Rosemary, and Noodles With Duck Breast, Edamame, and Dried Cherries.

Instructions

Leaving the fat on, slice each duck breast across the grain into 6 equal pieces. Using a meat mallet, pound the pieces into "scaloppini", 1/8-inch thick and about 4 inches long. Season the flour with salt and pepper, and dredge the scaloppini in the seasoned flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Duck Breast

Grains

Meat

Equipment you will use

Meat Tenderizer

In a 10 to 12-inch saute pan, heat the olive oil over high heat until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the duck pieces and cook, without turning, until deep golden brown on the first side.

Ingredients you will need

Whole Duck

Add the cherries, grappa, wine, stock, and butter and bring to a boil. Cook until the liquid is reduced by half, 6 to 7 minutes, then turn the duck pieces over and cook for 30 more seconds.

Ingredients you will need

Cherries