Duck Scaloppine with Dried Cherries and Grappa

Ingredients

• 1 whole magret duck breast (about 1 1/2 pounds), split
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup dried cherries
• 1/2 cup grappa
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1 bunch scallions, thinly sliced on the diagonal

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