- 1 magret of duck, doublesided, about 1 pound
- 1/2 cup seasoned flour
- 4 tablespoons virgin olive oil
- 1/2 cup dried cherries
- 1/2 cup grappa
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 2 bunches chives snipped into 1inch pieces
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