Duck Scallopine with Dried Cherries and Grappa

1. 1

   Split duck breast in half, lengthwise.

2. 2

   Leaving fat on, slice magret on bias until there are six pieces from each breast.

3. 3

   Pound each piece to 1/4 inch thick with a meat mallet and dredge in seasoned flour.

4. 4

   In a 12 to 14 inch saute pan, heat oil until smoking.

5. 5

   Add duck pieces and saute until golden brown, without turning.

6. 6

   Add cherries, grappa, wine, stock and butter and bring to a boil.

7. 7

   Reduce by half, about 6 to 7 minutes and flip duck pieces over.

8. 8

   Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.