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| 4 gross | (6-ounce) -or |
| 8 klein | (3-ounce) duck breasts |
| 2 | Shallots finely minced |
| 1 Esslöffel | parsley chopped |
| | salt |
| | pepper |
| 1 Prise | thyme |
| 2 Tasse | Olive oil (to cover; approx.) |
| 2 | Cloves garlic cloves; whole, cut in half |
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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 <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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