| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-ounce -or- |
| 8 |
|
3-ounce duck breasts |
| 2 |
|
Shallots, finely minced |
| 1 |
T |
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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