Broiled Marinated Duck Breasts

Canard Grillé Dans Sa Peau

Preparation info
  • Serves


    • Difficulty


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By Paula Wolfert

Published 1987

  • About

The following method flatters Pekin and Muscovy ducks. Because the duck breasts in this recipe are marinated overnight, be sure to begin a day ahead.


  • 2 whole fresh Pekin or Muscovy duck breasts, boned and halved with skin intact
  • ¼ teaspoon fresh thyme leaves, crumbled


  1. One day before serving, trim off all excess fat from the duck breasts. In a bowl, combine the ingredients for the marinade or brine. Add the duck breasts, cover, and refrigerate overnight.
  2. About 1 hour before serving, rinse the duck breasts to remove excess seasonings or any liquid that may have exuded during the marinating time. Discard the marinade or brine.