| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | Magret Of Duck; Doublesided, about 1 pound | |
| 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 |
INSTRUCTIONS
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 By Sue <suechef@sover.net> on Mar 14, 1997 Recipe by: Molto Mario Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Dec 1, 1997
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