| 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
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”