Grillade de Canard de Chalosse au Beurre d’Herbes Fines

Name: Grillade de Canard de Chalosse au Beurre d’Herbes Fines
Cuisine: France
Ingredients: wine vinegar; milled pepper; salt; shallot; tarragon; duck; breasts; parsley; duck fat; breasts of duck; potatoes; ground-nut oil; red wine; chives; marinade of olive oil; chervil; marinade; butter; vinegar; syrup

Preparation info

Difficulty
Medium

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Score diamond shapes on the skin side of boned breasts of duck and put them in a marinade of olive oil, ground-nut oil and red wine. Leave for twenty