Free Recipe Magret De Canard Grille

Recipe Type: P Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Magret De Canard Grille Recipe

4 lg (6-ounce) -or-
8 sm (3-ounce) duck breasts
2 Shallots; finely minced
1 tb Chopped parsley
Salt and pepper to taste
1 pn Thyme
2 c Olive oil (to cover;
-approx.)
2 Cloves garlic cloves;
-whole, cut in half

Magret De Canard Grille Preparation

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, http://www.erols.com/hosey.

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