| 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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