Title: Duck Scallopine with Dried Cherries and Grappa
Categories: Info Poultry
Yield: 1 Servings

1		Magret
1/2	c	Seasoned flour
4	tb	Virgin olive oil
1/2	c	Dried cherries
1/2	c	Grappa
1/2	c	Dry red wine
1/2	c	Chicken stock
2	tb	Unsalted butter
2	bn	Chives, snipped -- in 1"
		Pieces
		Duck, Doublesided -- about 1
		Pound

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.

Yield: 4 servings

Recipe By : Molto Mario

From: Sue Date: 14 Mar 97 Mastercook Recipes (Mailing List) Ä

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