INGREDIENTS

INSTRUCTIONS

1. 1 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.
2. 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.
3. 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.
4. To broil, set the broiler rack about 4 inches from heat. Score the skin
and place duck breasts skin side down on broiler rack.
5. 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.
6. 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.

A Message from our Provider:

“There’s a limit to God’s patience”