| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 1/2 | t | Shallots, minced |
| 1 1/2 | t | Kosher salt |
| 1 | t | Fresh parsley, chopped |
| 1/2 | t | Bay leaves, crumbled |
| 1/4 | t | Thyme leaves, crumbled |
| 12 | Black peppercorns, lightly | |
| crushed | ||
| 1 | Garlic clove, thinly sliced | |
| Black pepper, freshly ground |
INSTRUCTIONS
day before serving, trim off all excess fat from the duck breast. In a noncorrodible bowl combine the salt, shallots, parsley, bay leaf, thyme, peppercorns, and garlic. Roll the duck breasts in the mixture and stack them, skin side down, in the bowl. Cover bowl with a towel or plastic wrap and let stand, refrigerated, 12-24 hours, turning breasts over once. 30 minutes before serving, wipe or rinse the duck breast to remove excess seasonings and any liquid that may have exuded during the marinating time. Discard marinade and allow breasts to come to room temperature. Pat ducks dry. To broil, set the broiler rack about 4 inches from heat. Score the skin and place duck breasts skin side down on broiler rack. 8 or 9 minutes before serving, broil 1 minute in order to sear flesh side and melt excess skin-side fat from reflected heat. Turn breasts over and broil about 4 minutes longer. Breasts will "tighten up" and become thicker. With thumb and middle finger, pinch meat from under skin end to flesh side to test for doneness. If the flesh springs back quickly it is rare; if there is some "give" it is medium. Transfer breasts to a carving board and let rest 1-2 minutes. To serve, thinly slice meat crosswise diagonally. Sprinkle with freshly ground pepper, then fan each magret out on an individual heated serving plate. Serve at once. Posted to bbq-digest by Gary Wiviott <gwiv@ais.net> on Dec 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 854.1mg
Potassium: 345mg
Carbohydrates: 9g
Fiber: 2.4g
Sugar: 5.1g
Protein: 2g