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Broiled Duck Breast With Prunes In Armagnac

10min.chef's picture
Ingredients
  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
  Salt To Taste
  Freshly ground pepper To Taste
  Prunes in armagnac 3
Directions

GETTING READY
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.

MAKING
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.

SERVING
9) Place in dinner plates and garnish with 4 prunes and cooking liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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