Yield: 4 Servings
|4 larges||(6-ounce) -or-|
|8 smalls||(3-ounce) duck breasts|
|2 \N||Shallots; finely minced|
|1 tablespoon||Chopped parsley|
|\N \N||Salt and pepper to taste|
|2 cups||Olive oil (to cover; approx.)|
|2 \N||Cloves garlic cloves; whole, cut in half|
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.
SANSOM ST., PHILA., WINE:SAVIGNY LAVIERES, P. BITOUZET 1972
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .