Magret de canard grille

Yield: 4 Servings

Measure Ingredient
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
1 pinch Thyme
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.

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, .

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