Broiled Marinated Duck Breasts

Name: Broiled Marinated Duck Breasts (Canard Grillé Dans Sa Peau)
Yield: Serves 4
Cuisine: France
Ingredients: 2 whole fresh Pekin or Muscovy duck breasts, boned and halved with skin intact; 12 black peppercorns, lightly crushed; 1 garlic clove, thinly sliced; ¼ teaspoon fresh thyme leaves, crumbled; ½ teaspoon crumbled imported bay leaf; 1 teaspoon chopped fresh flat-leaf parsley; 1½ teaspoons minced shallots; 1 tablespoon coarse kosher salt; Freshly ground pepper; 1 recipe Brine for Muscovy Duck Breast

Canard Grillé Dans Sa Peau

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

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.

Ingredients

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

Europe
France
Main course
Gluten-free

Method

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.
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.