Duck Scallopine with Dried Cherries and Grappa (Mario Batali) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.58 Kcal (1828 kJ) | ||
| Calories from fat | 222.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.7g | 38% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 5% | |
| Sodium | 462.16mg | 19% | |
| Potassium | 145.63mg | 3% | |
| Total Carbs | 25.54g | 9% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 276.89 Kcal (1159 kJ) | ||
| Calories from fat | 140.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.66g | 38% | |
|---|---|---|---|
| Cholesterol | 10.25mg | 5% | |
| Sodium | 293.11mg | 19% | |
| Potassium | 92.36mg | 3% | |
| Total Carbs | 16.2g | 9% | |
| Sugars | 3.3g | 21% | |
| Dietary Fiber | 1.53g | 10% | |
| Protein | 2.23g | 7% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.8mg | 7% | |
| Calcium | 39.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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