Feed Me That logoWhere dinner gets done
previousnext


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

1 Magret
1/2cSeasoned flour
4tbVirgin olive oil
1/2cDried cherries
1/2cGrappa
1/2cDry red wine
1/2cChicken stock
2tbUnsalted butter
2bnChives, 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

previousnext