Duck Scallopine With Dried Cherries And Grappa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Magret Of Duck, Doublesided | |
| about 1 pound | ||
| 1/2 | c | Seasoned flour |
| 4 | T | Virgin olive oil |
| 1/2 | c | Dried cherries |
| 1/2 | c | Grappa |
| 1/2 | c | Dry red wine |
| 1/2 | c | Chicken stock |
| 2 | T | Unsalted butter |
| 2 | 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1079
Calories From Fat: 229
Total Fat: 26.1g
Cholesterol: 64.7mg
Sodium: 233.5mg
Potassium: 250.6mg
Carbohydrates: 197.7g
Fiber: 5.8g
Sugar: 53g
Protein: 11.7g