Name: Grilled Duck with Herb Butter Sauce
Yield: For four people
Cuisine: French
Ingredients: 3 tablespoons olive oil; 1 tablespoon sherry vinegar; 1 teaspoon each of freshly-chopped chives, chervil, flat parsley and tarragon; 3 tablespoons red Algerian wine or Spanish wine; 2 duck breasts or ‘magrets’ weighing 350 g (12¼ oz) each; 60 g (2 oz) softened butter; 3 tablespoons arachide oil; salt and freshly-ground pepper; 250 ml (scant ½ pint) wine vinegar; Potatoes with Gros Sel; 150 g (5¼ oz) peeled and chopped shallot

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Grillade de canard de Chalosse au beurre d’herbes fines

Ingredients

Main ingredients

2 duck breasts or ‘magrets’ weighing 350 g (12¼ oz) each

Method

One day in advance

Marinating the Duck Breasts

With a small sharp knife, remove any nerve fibres from the duck breasts and incise with a crisscross lozenge pattern on the skin side. Put the breasts skin-side up in an earthenware dish with the ingredients for the marinade, and marinate for at least 24 hours in t