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Julho 31, 2010 | Visitas: 2
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Duck Scallopine With Dried Cherries And Grappa
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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

Preparacao
  1. Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias
  2. until there are six pieces from each breast. Pound each piece to ¼−inch
  3. thick with a meat mallet and dredge in seasoned flour.
  4. In a 12− to 14−inch saute pan, heat oil until smoking. Add duck pieces and
  5. saute until golden−brown, without turning. Add cherries, grappa, wine, stock
  6. and butter and bring to a boil. Reduce by half, 6 to 7 minutes, and flip
  7. duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with
  8. braised red cabbage.

 

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