Magret de canard grille
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | (6-ounce) -or- |
| 8 | smalls | (3-ounce) duck breasts |
| 2 | Shallots; finely minced | |
| 1 | tablespoon | Chopped parsley |
| Salt and pepper to taste | ||
| 1 | pinch | Thyme |
| 2 | cups | Olive oil (to cover; approx.) |
| 2 | Cloves garlic cloves; whole, cut in half | |
Directions
Score the fat on the duck breasts by making a grid on top through the fat, not the meat, with the point of a sharp knife. Place in a casserole. Mix shallots and herbs with olive oil and pour over breasts. Marinate in the refrigerator overnight. Heat a charcoal grill and grill the breasts for about 3 minutes on each side, or until they are medium rare. Breasts may also be broiled. Saute garlic in olive oil until golden brown, 1-2 minutes.
Slice meat thinly and serve with a grating of black pepper. Serve sauteed garlic on the side.
LA TERRASSE
SANSOM ST., PHILA., WINE:SAVIGNY LAVIERES, P. BITOUZET 1972
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .