Magrets of Muscovy Duck

This recipe also works for flank steak, London broil, all beefsteaks, thick lamb, veal, and pork chops, and all poultry parts. The elements of the dry marinade may be changed to reflect your personal taste.

A single breast fillet of chicken is called a suprême in French and a cutlet in English; in the same manner the single breast fillet of a larger Muscovy or Moulard duck is given the name of magret. Muscovy and Moulard ducks, which at this date can be obtained only from butchers o