RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2207
| View Recipe |
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| Recipe Name: |
Duck Scaloppine with Dried Cherries and Grappa |
| Source: |
Mario Batali |
Submitted by: |
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Last Modified: |
2008-11-13
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Full-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Wild rice |
| Comments: |
Can use dried cranberries instead, if desired.
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Ingredients:
1 to taste salt and pepper
0.5 Cup wine, dry red
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Directions:
Leaving the fat on, slicke each duck breast across the grain into 6 equal pieces. Using a meat mallet, pound the pieces into "scollopine" 1/8-inch thick and about 4 inches long. Season the flour with salt and pepper, and dredge the scallopine in the seasoned flour.
In a 10-inch to 12-inch sauté 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 liquid is reduced by half, about 6 or 7 minutes (depending on pan size), then turn the duck pieces over. Cook for 30 more seconds.
Transfer the duck to warmed serving plates, spoon the sauce over and sprinkle with the green onions, serve immediately. |
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| Nutrition per Serving: |
| Calories: |
418 |
Total Carbs: |
16.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
132.9 |
Fat: |
22.9 |
Protein: |
32.38 |
| Fiber: |
1.63 |
Sodium: |
133.50 |
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