Duck Scallopine with Dried Cherries and Grappa (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 magret of duck, doublesided, about 1 pound |
1/2 cup seasoned flour |
4 tablespoons virgin olive oil |
1/2 cup dried cherries |
1/2 cup grappa |
1/2 cup dry red wine |
1/2 cup chicken stock |
2 tablespoons unsalted butter |
2 bunches chives snipped into 1inch pieces |
Directions:
1. Split duck breast in half, lengthwise.
2. 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.
3. 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.
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