Duck scaloppine with dried cherries and grappa (Scaloppine d'anatra alle ciliegie e grappa) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 329) by Mario Batali

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Notes about this recipe

  • fprincess on March 21, 2013

    It's a great dish because it takes very little effort and only uses one pan. The duck breasts are separated and cut into pieces. They are pounded until thin, dredged in flour, and cooked in olive oil (the recipe called for 1/4 cup but I used a couple of tablespoons). He uses dried cherries, red wine, grappa, chicken stock and butter for the sauce. I did not have any stock on hand so I just used water. As for the grappa, I decided to substitute armagnac and reduce the amount from 1/2 cup (!) to a more reasonable ~ 3 tablespoons. The sauce is a tad oily (it's not degreased) but it's very flavorful and has a luscious texture. Photos here: http://forums.egullet.org/topic/70326-molto-italiano-327-simple-italian-recipes/?p=1912926

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