Recipe courtesy of Mario Batali
Show: Emeril Live
Save Recipe Print
Duck Scaloppine with Dried Cherries and Grappa
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Leaving the fat on, slice each duck breast across the grain into 6 equal pieces. Using a meat mallet, pound the pieces into "scaloppini", 1/8-inch thick and about 4 inches long. Season the flour with salt and pepper, and dredge the scaloppini in the seasoned flour.

In a 10 to 12-inch saute pan, heat the olive oil over high heat until smoking. Add the duck pieces and cook, without turning, until deep golden brown on the first side. Add the cherries, grappa, wine, stock, and butter and bring to a boil. Cook until the liquid is reduced by half, 6 to 7 minutes, then turn the duck pieces over and cook for 30 more seconds.

Transfer the duck to warmed serving plates, sprinkle with scallions, and serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Veal Scaloppine with Cheese

Vincenzo's Veal Scaloppine

Recipe courtesy of Vincenzo's

Chicken Scaloppine

Recipe courtesy of Sandra Lee

Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala

Recipe courtesy of Mario Batali

Veal Scaloppine with Mushroom Marsala Sauce

Recipe courtesy of Nancy Fuller

Pan-Asian Geoduck Scaloppine

Recipe courtesy of Karen Malody

Browse Reviews By Keyword