I'M ALWAYS ON THE LOOKOUT FOR A NEW DUCK RECIPE. I LOVE DUCK AND HAVE ROASTED IT, BRAISED IT, PARBOILED IT AND DRIED IT WITH A HAIRDRYER, COOKED IT LIKE THE CHINESE, CONFITED THE LEGS, AND PAN FRIED THE BREASTS. BUT I HAD NEVER TREATED IT LIKE SCALOPPINE AS MARIO BATALI DOES IN HIS WONDERFULLY-INVENTIVE MOLTO ITALIANO COOKBOOK. MARIO USES MAGRET (BREASTS FROM MOULARD OR BARBARY DUCKS) WHICH ARE LARGER THAN THEIR SMALLER COUSINS PEKIN DUCK. HE SLICES THEM CROSS-WISE AND POUNDS THE PIECES BEFORE SAUTÉING THEM. THE ACCOMPANYING SAUCE IS MADE WITH GRAPPA AND DRIED CHERRIES. I COULDN'T FIND DRIED CHERRIES IN THE FARMERS MARKET SO I SUBSTITUTED DRIED PLUOTS, WHICH HAD A SIMILAR SWEET-SOUR TASTE. I TINKERED WITH THE RECIPE A BIT, REMOVING THE SAUTÉED FILLETS FROM THE PAN BEFORE MAKING THE SAUCE, BUT THIS IS ESSENTIALLY MARIO'S INVENTION AND A QUITE STUNNING ONE AT THAT.
COMBINE DRIED CHERRIES WITH THE GRAPPA AND RED WINE IN A SMALL BOWL AND ALLOW TO STEEP FOR AT LEAST 15 MINUTES. IF YOU'RE USING DRIED PLUOTS, CHOP THEM ROUGHLY BEFORE SOAKING.
SEPARATE THE TWO BREASTS. SLICE CROSSWISE INTO 6 EQUAL PIECES, LEAVING THE FAT ON.
PLACE THE FILLETS ON A FLAT SURFACE. COVER WITH PIECE OF PLASTIC WRAP OR WAXED PAPER. USING THE FLAT SIDE OF A CLEAVER OR A WOODEN MALLET POUND THE FILLETS TO ABOUT 1/4" THICK.
HEAT A LARGE SKILLET OVER MEDIUM HEAT. POUR IN 1/2 CUP OF OLIVE OIL.
MEANWHILE, SPREAD ABOUT 1/2 CUP OF FLOUR ON A LARGE PLATE. SEASON GENEROUSLY WITH SALT AND PEPPER.
WHEN THE OIL IS SMOKING, DREDGE THE FILLETS, A FEW AT A TIME, IN THE SEASONED FLOUR, SHAKE OFF EXCESS AND LAY THEM IN THE PAN. COOK ABOUT 2 MINUTES A SIDE. REMOVE TO A WARM PLATTER.
POUR OUT MOST OF THE FAT IN THE PAN. ADD THE GRAPPA/RED WINE/CHERRY MIXTURE AND REDUCE TO ABOUT 1/2 CUP. ADD ABOUT 1/3 CUP OF CHICKEN STOCK AND REDUCE TO ABOUT 3/4 CUP.
TURN OFF THE HEAT. STIR IN 2 TBSPS OF SOFTENED BUTTER. SPOON OVER THE DUCK AND GARNISH WITH SLICES OF CHOPPED SCALLION.
SERVES 4
Ingredients
Directions
COMBINE DRIED CHERRIES WITH THE GRAPPA AND RED WINE IN A SMALL BOWL AND ALLOW TO STEEP FOR AT LEAST 15 MINUTES. IF YOU'RE USING DRIED PLUOTS, CHOP THEM ROUGHLY BEFORE SOAKING.
SEPARATE THE TWO BREASTS. SLICE CROSSWISE INTO 6 EQUAL PIECES, LEAVING THE FAT ON.
PLACE THE FILLETS ON A FLAT SURFACE. COVER WITH PIECE OF PLASTIC WRAP OR WAXED PAPER. USING THE FLAT SIDE OF A CLEAVER OR A WOODEN MALLET POUND THE FILLETS TO ABOUT 1/4" THICK.
HEAT A LARGE SKILLET OVER MEDIUM HEAT. POUR IN 1/2 CUP OF OLIVE OIL.
MEANWHILE, SPREAD ABOUT 1/2 CUP OF FLOUR ON A LARGE PLATE. SEASON GENEROUSLY WITH SALT AND PEPPER.
WHEN THE OIL IS SMOKING, DREDGE THE FILLETS, A FEW AT A TIME, IN THE SEASONED FLOUR, SHAKE OFF EXCESS AND LAY THEM IN THE PAN. COOK ABOUT 2 MINUTES A SIDE. REMOVE TO A WARM PLATTER.
POUR OUT MOST OF THE FAT IN THE PAN. ADD THE GRAPPA/RED WINE/CHERRY MIXTURE AND REDUCE TO ABOUT 1/2 CUP. ADD ABOUT 1/3 CUP OF CHICKEN STOCK AND REDUCE TO ABOUT 3/4 CUP.
TURN OFF THE HEAT. STIR IN 2 TBSPS OF SOFTENED BUTTER. SPOON OVER THE DUCK AND GARNISH WITH SLICES OF CHOPPED SCALLION.
SERVES 4
