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Name: Magret De Canard Grille
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Shallots finely minced; 2 Cloves garlic; 1 pn Thyme; 4 6-oz duck breasts or 8 3-oz breasts; 1 tb Chopped parsley; salt and pepper to taste; 2 c Olive oil (to cover)

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INGREDIENTS

2 Shallots ; finely minced
2 Cloves garlic
1 pn Thyme
4 6-oz duck breasts ; or 8 3-oz breasts
1 tb Chopped parsley
salt and pepper ; to taste
2 c Olive oil ; (to cover)

Servings

INSTRUCTIONS

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.

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 4

Calories: 607
Calories from Fat: 473 (78%)

Amt Per Serving		% DV

	Total Fat 52.6g	70 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 31.1g
	Polyunsanturated Fat 6.2g
Cholesterol 134.4mg		41 %
Sodium 136mg		5 %
Potassium 480.1mg		13 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3g
Protein 29.8g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 607

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