Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
Score the fat on the duck breasts by making a grid on top through the fat, not the meat, with the point of a sharp knife. Place in a casserole. Mix shallots and herbs with olive oil and pour over breasts. Marinate in the refrigerator overnight. Heat a charcoal grill and grill the breasts for about 3 minutes on each side, or until they are medium rare. Breasts may also be broiled. Saute garlic in olive oil until golden brown, 1-2 minutes. Slice meat thinly and serve with a grating of black pepper. Serve sauteed garlic on the side. LA TERRASSE SANSOM ST., PHILA., WINE:SAVIGNY LAVIERES, P. BITOUZET 1972 From the . Downloaded from G Internet, G Internet.
