Duck scallopine with dried cherries and grappa

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

Preparation:

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, 6 to 7 minutes, and flip duck pieces over.
Cook 30 more seconds. Sprinkle with chives and serve with braised red cabbage.