Duck Magrets
Broiled Duck Breasts

1 1/2	teaspoons shallots, minced
1 1/2	teaspoons kosher salt
1	teaspoon fresh parsley, chopped
1/2	teaspoon bay leaves, crumbled
1/4	teaspoon thyme leaves, crumbled
12	black peppercorns, lightly crushed
1	garlic clove, thinly sliced

	black pepper,  freshly ground

1. 1 day before serving, trim off all excess fat from the duck breast. In a noncorrodible bowl combine the salt, shallots, parsley, bay leaf, thyme, peppercorns, and garlic. 

2. Roll the duck breasts in the mixture and stack them, skin side down, in the bowl. Cover bowl with a towel or plastic wrap and let stand, refrigerated, 12-24 hours, turning breasts over once.

3. 30 minutes before serving, wipe or rinse the duck breass to remove excess seasonings and any liquid that may have exuded during the marinating time. Discard marinade and allow breasts to come to room temperature. Pat ducks dry.

4. To broil*, set the broiler rack about 4 inches from heat. Score the skin and place duck breasts skin side down on broiler rack.

5. 8 or 9 minutes before serving, broil 1 minute in order to sear flesh side and melt excess skin-side fat from reflected heat. Turn breasts over and broil about 4 minutes longer. Breasts will "tighten up" and become thicker. With thumb and middle finger, pinch meat from under skin end to flesh side to test for doneness. If the flesh springs back quickly it is rare; if there is some "give" it is medium.

6. Transfer breasts to a carving board and let rest 1-2 minutes. To serve, thinly slice meat crosswise diagonally. Sprinkle with freshly ground pepper, then fan each magret out on an individual heated serving plate. Serve at once.

* I typically grill the duck breasts over coals. 

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Porch,

This is one of my favorite ways to cook duck breast, though be aware
that this is one of 'those' recipes that you need to be aware of
measurement, and, to a certain extent, type of ingredients.
Specifically, do not substitute table salt for kosher salt, and do not
use more salt and/or a longer dry cure than 12 hours. Even though the
original recipe calls for 12-24 hours, I now only go 12 at most. 

It is possible to render the duck breast basically inedible by over use
of salt and dry cure time. Don't ask me how I know, you just have to
trust me on this one. <Smile> 

Regards

Smoking in Chicago,
Gary

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Duck Magrets

1 1/2   teaspoons shallots, minced
1 1/2   teaspoons kosher salt
1       teaspoon fresh parsley, chopped
1/2     teaspoon bay leaves, crumbled
1/4     teaspoon thyme leaves, crumbled
12      black peppercorns, lightly crushed
1       garlic clove, thinly sliced

        black pepper,  freshly ground

1. 1 day before serving, trim off all excess fat from the duck breast.
In a noncorrodible bowl combine the salt, shallots, parsley, bay leaf,
thyme, peppercorns, and garlic. 

2. Roll the duck breasts in the mixture and stack them, skin side down,
in the bowl. Cover bowl with a towel or plastic wrap and let stand,
refrigerated, 12-24 hours, turning breasts over once.

3. 30 minutes before serving, wipe or rinse the duck breass to remove
excess seasonings and any liquid that may have exuded during the
marinating time. Discard marinade and allow breasts to come to room
temperature. Pat ducks dry.

4. To broil*, set the broiler rack about 4 inches from heat. Score the
skin and place duck breasts skin side down on broiler rack.

5. 8 or 9 minutes before serving, broil 1 minute in order to sear flesh
side and melt excess skin-side fat from reflected heat. Turn breasts
over and broil about 4 minutes longer. Breasts will "tighten up" and
become thicker. With thumb and middle finger, pinch meat from under skin
end to flesh side to test for doneness. If the flesh springs back
quickly it is rare; if there is some "give" it is medium.

6. Transfer breasts to a carving board and let rest 1-2 minutes. To
serve, thinly slice meat crosswise diagonally. Sprinkle with freshly
ground pepper, then fan each magret out on an individual heated serving
plate. Serve at once.

* I typically grill the duck breasts over coals. 

Regards

Smoking in Chicago,
Gary