Broiled Marinated Duck Breasts from The Cooking of South West France by Paula Wolfert
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.
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Ingredients
- 2 whole fresh Pekin or Muscovy duck breasts, boned and halved with skin intact
- ¼ teaspoon fresh thyme leaves, crumbled
- Freshly ground pepper
- 1 recipe Brine for Muscovy Duck Breast
- ½ teaspoon crumbled imported bay leaf
- 1 teaspoon chopped fresh flat-leaf parsley
- 1½ teaspoons minced shallots
- 1 tablespoon coarse kosher salt
- 1 garlic clove, thinly sliced
- 12 black peppercorns, lightly crushed
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