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| 1 | Magret Of Duck; Doublesided, about 1 pound |
| 1/2 Tasse | Seasoned flour |
| 4 Esslöffel | olive oil virgin |
| 1/2 Tasse | cherries dried |
| 1/2 Tasse | Grappa |
| 1/2 Tasse | red wine dry |
| 1/2 Tasse | chicken stock |
| 2 Esslöffel | butter unsalted |
| 2 Bund | Chives; snipped, in 1" pieces |
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Split duck breast in half, lengthwise.
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.
In a 12 to 14 inch saute pan, heat oil until smoking. Add duck pieces and saute until golden brown, without turning. 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.
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