Duck Scallopine With Dried Cherries And Grappa

Just 4 u

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

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.