Recipe - Duck Scallopine With Dried Cherries And Grappa

1 Magret Of Duck; Doublesided,
about 1 pound
One half cup Seasoned flour
4 tablespoon Virgin olive oil
One half cup Dried cherries
One half cup Grappa
One half cup Dry red wine
One half cup Chicken stock
2 tablespoon Unsalted butter
2 bn Chives; snipped, in 1"
pieces

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 One fourth 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.

Yield: 4 servings

By Sue suechef@sover.net on Mar 14, 1997

Recipe by: Molto Mario

Posted to EATL Digest by Bob & Carole Walberg walbergr@MB.SYMPATICO.CA
on Dec 1, 1997