Duck Magrets
Andy Bloom

1 1/2 teaspoons shallots, minced
1 1/2 teaspoons kosher salt
1 tablespoon fresh parsley, chopped
1/2 teaspoon bay leaves, crumbled
1/4 teaspoon thyme leaves, crumbled
12 black peppercorns, lightly crushed
3 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.