Ingredientes
- 1 magret of duck, double−sided (approximately 1 lb.)
- ½ cup seasoned flour
- 4 tbsp. virgin olive oil
- ½ cup dried cherries
- ½ cup grappa
- ½ cup dry red wine
- ½ cup chicken stock
- 2 tbsp. unsalted butter
- 2 bunches chives, snipped into 1−inch pieces
Preparação
- 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 ¼−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.
