Duck Scallopine with Dried Cherries and Grappa

Ingredients

• 0.5 cup chicken stock see 
• 2 bunches chives into 1inch pieces snipped
• 0.5 cup cherries dried
• 0.5 cup cooking wine dry red
• 1  magret of duck 
• 0.5 cup grappa 
• 0.5 cup the flour seasoned 
• 2 tablespoons butter unsalted
• 4 tablespoons virgin olive oil 

Equipment

• frying pan
• meat tenderizer

Directions

1. Split duck breast in half, lengthwise.
2. 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.
3. In a 12 to 14 inch saute pan, heat oil until smoking.
4. Add duck pieces and saute until golden brown, without turning.
5. Add cherries, grappa, wine, stock and butter and bring to a boil. Reduce by half, about 6 to 7 minutes and flip duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.