Duck Scallopine with Dried Cherries and Grappa
ItalianOtherAdvanced20 minBy Northstar
Ingredients
Servings
4
- 1 lb duck magret (double-sided breast), fat on
- 0.5 cup seasoned flour
- 4 tbsp extra virgin olive oil
- 0.5 cup dried cherries
- 0.5 cup grappa
- 0.5 cup dry red wine
- 0.5 cup chicken stock
- 2 tbsp unsalted butter
- 2 bunch fresh chives, snipped into 1-inch pieces
Instructions
- 1
Split duck breast in half lengthwise. Slice each half on the bias into 6 thin pieces.
- 2
Pound each piece to ¼-inch thickness with a meat mallet. Dredge in seasoned flour.
- 3
Heat olive oil in a 12 to 14-inch sauté pan until smoking hot.
- 4
Add duck pieces and sauté until golden-brown on the first side — do not turn yet.
- 5
Add dried cherries, grappa, red wine, chicken stock, and butter. Bring to a boil.
- 6
Reduce sauce by half, about 6 to 7 minutes. Flip duck pieces over and cook 30 more seconds.
- 7
Sprinkle with chives and serve with braised red cabbage.