Broiled Duck Breast with Prunes In Armagnac
|Boneless duck breasts/2 whole ducks||2 Pound (2 Pieces, In Total)|
|Garlic||2 Clove (10 gm)|
|Parsley bunch||1 Small|
|Dried thyme||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Prunes in armagnac||3|
1) Halve boneless duck breasts and dry with paper towels. If using whole ducks, take out wings close to bone and keep aside. Withdraw drumsticks. Split up breast from carcass holding knife against breastbone cut down and remove each breast section in one piece. With the skin side down, trim away excess fatto find four half-heart-shaped pieces. Make 1/4-inch-deep incision in skin side of breast pieces.
2) Skin garlic and mince to measure 1 teaspoon.
3) Chop parsley to measure 1 teaspoon.
4) Place broiler rack about 4 inches from heating element and preheat broiler.
5) In a small bowl mix garlic, parsley, thyme, 1/2 teaspoon salt, and pepper to taste.
6) Baste the sides of the breast pieces with seasoning mixture. Let stand for sometime at room temperature.
7) Put breasts, skin side up, on broiler pan and broil 5 minutes. Reverse and broil 2 minutes more. Remove pan and cover with foil to keep warm. Keep aside.
8) Slice breast across grain into 4 slices.
9) Place in dinner plates and garnish with 4 prunes and cooking liquid.