The Italian Grandmother
Home of Nonni's Kitchen
Duck Scallopine
Ingredients:
1 magret of duck, double−sided (approximately 1 lb.)
1/2 cup seasoned flour
4 tbsp. virgin olive oil
1/2 cup dried cherries
1/2 cup grappa
1/2 cup dry red wine
1/2 cup chicken stock
2 tbsp. unsalted butter
2 bunches chives, snipped into 1−inch pieces
Directions:
Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias (i.e. at a 45-degree angle) until there are six pieces from each breast. Pound each piece to 1/4−inch thickness with a meat mallet and dredge in seasoned flour. In a 12− to 14−inch saute pan, heat the oil until it is smoking. Add the duck pieces and saute until golden−brown, without turning. Add cherries, grappa, wine, stock and butter and bring to a boil. Reduce by half, 6 to 7 minutes, and flip the duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.