Recipe 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
Recipe method
- 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.
Other italian recipes:
Duck scallopine with dried cherries and grappa recipe
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