| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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