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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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