Recipe - Magret De Canard Grille

4 lg (6ounce) or
8 small (3ounce) duck breasts
2 Shallots; finely minced
1 tablespoon Chopped parsley
Salt and pepper to taste
1 pn Thyme
2 cup Olive oil (to cover;
approx.)
2 Cloves garlic cloves;
whole, cut in half

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, 12 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.